Eggless Paleo Garlic Herb Steak Bites
Juicy, golden-crusted steak bites tossed in a fragrant garlic-herb ghee — this is the kind of weeknight dinner that feels indulgent but comes together with surprisingly little effort. The cast iron skillet is the real hero here, delivering that deep, caramelized sear that makes each bite so satisfying. Ghee replaces butter as the fat for the herb sauce, which keeps things rich and dairy-adjacent while staying true to a grain-free, whole-food approach — and it handles the heat beautifully without burning. Fresh rosemary, thyme, and garlic bloom in the pan drippings, creating a sauce that coats every cube in serious flavor. A final hit of lemon juice and scattered parsley brightens the whole dish right before it hits the table. Serve with lemon wedges on the side and you've got a plate that looks and tastes like something from a steakhouse, no eggs or fillers required.
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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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