Nitrate & Nitrite Free Paleo Garlic Herb Steak Bites
Searing steak in a screaming-hot cast iron skillet is one of those techniques that turns a handful of simple ingredients into something that feels genuinely restaurant-worthy. The cubes get a deep, caramelized crust on the outside while staying juicy in the center, and then they're tossed in a fragrant ghee sauce loaded with garlic, rosemary, and thyme that clings to every bite. A final hit of fresh lemon juice and parsley brightens the whole thing right before it hits the table. For anyone navigating processed-meat concerns, this recipe is a clean win — it starts with whole sirloin steak and builds all its flavor from fresh herbs, real garlic, and quality fat, with zero cured or preserved ingredients in sight. No packaged seasonings, no mystery additives, just honest pantry staples doing exactly what they're supposed to do. The avocado oil handles the high-heat sear without smoking out your kitchen, while the ghee brings a rich, buttery depth that makes the sauce feel indulgent without any dairy shortcuts. Serve these straight from the skillet with lemon wedges on the side and watch them disappear before you've even sat down.
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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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