Lactose Free Paleo Garlic Herb Steak Bites
Searing sirloin in a screaming-hot cast iron skillet is one of the most satisfying things you can do in a kitchen, and these garlic herb bites deliver that steakhouse-quality crust without a single drop of butter or cream in sight. Ghee is the secret weapon here — it's clarified to remove the milk solids, which means it's naturally free of lactose while still bringing that rich, nutty depth you'd expect from a classic pan sauce. The combination of rosemary, thyme, and freshly minced garlic bloomed in the ghee creates an intensely fragrant coating that clings to every piece of steak. A final hit of lemon juice cuts through the richness and keeps the whole dish feeling bright and lively. Avocado oil handles the high-heat sear without smoking out your kitchen, while the ghee comes in at the end to build flavor rather than burn. These bites are the kind of thing you'll want to make on a weeknight but could absolutely serve to company — no one will miss the dairy.
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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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