Coconut Free Paleo Garlic Herb Steak Bites
Searing steak in a screaming-hot cast iron skillet is one of those techniques that feels almost too simple for how impressive the results are — a deep, caramelized crust on every cube with a juicy, tender center. The real magic happens when the heat drops and ghee melts into the pan, pulling garlic, rosemary, and thyme into a fragrant, buttery sauce that coats every single bite. A bright hit of fresh lemon juice at the end cuts through the richness and ties everything together beautifully. Many sauces and marinades sneak in coconut aminos, coconut oil, or other coconut-derived ingredients, but this recipe keeps things clean with avocado oil and ghee — no coconut anything in sight. The ingredient list is short, the steps are straightforward, and the payoff is a plate of steak bites that tastes like something you'd order at a steakhouse. Serve them straight from the skillet with extra lemon wedges and watch them disappear fast.
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Learn more →Ingredients
4 servings
- 1 ½ lb sirloin steak, cut into 1-inch cubes
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp avocado oil
- 3 tbsp ghee
- 4 cloves garlic, minced
- 1 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme leaves
- 1 tbsp fresh flat-leaf parsley, chopped
- 1 tsp fresh lemon juice
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the steak cubes thoroughly dry with paper towels, then season all over with the salt and black pepper.
- 2
Heat the avocado oil in a 12-inch cast iron skillet over high heat until the oil just begins to smoke. Add the steak cubes in a single layer, working in two batches if needed to avoid crowding, and sear undisturbed for 2 minutes until a deep brown crust forms on the underside. Flip and sear for 1–2 minutes more, until the steak reaches 145°F (63°C) on an instant-read thermometer for medium. Transfer to a plate and tent loosely with foil.
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