With Father’s Day this weekend, many of us are planning to cook a great steak. Dads love a hearty cut, and the rest of the family usually agrees. My daughter and I were recently joking about our shared love of classic “man food” — steaks, sausages, and burgers — and this cast iron steak bites recipe is one of my go-tos. It’s my favorite method for cooking sirloin. These steak bites work as a party appetizer or a quick weeknight dinner. They’re excellent with any dipping sauce; I particularly enjoy them with a spicy Sriracha mayo.
A hot cast iron skillet creates a beautiful, caramelized crust on each piece. Steak bites reach a perfect medium-rare in just 3–5 minutes. I cooked these on a Le Creuset griddle pan, but any well-seasoned cast iron skillet will do.
Cast Iron Skillet Steak Bites with Sriracha Mayo
Start with a good-quality sirloin and cut it into roughly 1 1/2-inch cubes. Trim away any tough connective tissue and excess fat, but leave a little fat for flavor and juiciness.
Place the steak cubes in a medium bowl and drizzle with extra virgin olive oil — about one tablespoon per pound of meat. Sprinkle on Montreal steak seasoning (or your preferred steak seasoning) at roughly one teaspoon per pound.
Toss the meat, oil, and seasoning until the pieces are evenly coated. I like to use my hands to rub the seasoning into the meat; it helps the flavors adhere. Let the steak marinate for about 20 minutes while you preheat the skillet.
Preheating is essential. A cold cast iron pan will cause the meat to stick and won’t allow a proper brown crust to form. Preheat the skillet for 5–10 minutes over medium-high heat.
Cooking steak bites differs slightly from searing a whole steak. For bite-sized pieces, use medium-high heat rather than the extremely high heat used for larger steaks.
Cast Iron Skillet Steak Bites with Sriracha Mayo
When the skillet is hot, add the steak in a single layer without crowding the pan. Overcrowding releases moisture and prevents browning, so cook in batches if necessary. These bite-sized pieces cook quickly; I often divide three pounds of steak into two batches.
As soon as the steak hits the pan, add a little butter to boost flavor and aid browning. Let the pieces brown undisturbed for about two minutes on the first side, then flip them with tongs to brown the other side. Resist the urge to move them around constantly — that will dry them out.
Check doneness with an instant-read thermometer. I aim for medium-rare at about 130°F (54°C); 135°F (57°C) yields a medium result. Remove the steak bites promptly once they reach your target temperature.
Food thermometer for steak bites
Serve the steak bites hot with Sriracha mayo or your favorite dipping sauce. Small stainless-steel sauce cups are convenient for serving individual portions of sauce.
These steak bites are fast to prepare, simple to execute, and always popular at our table. Try the recipe and enjoy — then tell me how it turned out!
Cast Iron Skillet Steak Bites with Sriracha Mayo
Pin Recipe
Equipment
Ingredients
For the steak bites:
- Sirloin steak about 1/2 pound per person for an entrée or 1/4 pound per person for an appetizer
- Extra virgin olive oil 1 tablespoon per pound of meat
- Montreal steak seasoning 1 teaspoon per pound of meat, or use your favorite seasoning
- Butter about 1 tablespoon per pound of meat
For the Sriracha mayo:
- 1 clove garlic pressed
- 3/4 cup mayonnaise
- 2 tablespoons Sriracha
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon kosher salt
Instructions
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Make the Sriracha mayo by whisking together the garlic, mayonnaise, Sriracha, lemon juice, and salt. Set aside.
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Cut the sirloin into 1 1/2-inch cubes and trim excess fat and connective tissue.
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Place the cubes in a bowl, drizzle with olive oil, and sprinkle with Montreal steak seasoning. Toss to coat.
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Let the meat marinate about 20 minutes while you preheat a 12-inch cast iron skillet over medium-high heat for 5–10 minutes.
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Add the steak to the hot skillet in a single layer, avoiding crowding. Cook in batches if needed.
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Add butter to the pan and tilt to distribute it over the steak pieces.
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Brown the steak bites on one side about 2 minutes, then flip and brown the other side.
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Cook to an internal temperature of 130°F for medium-rare or 135°F for medium, using an instant-read thermometer.
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Remove from heat and serve immediately with Sriracha mayo.
Disclosures: The author was not compensated for this post. The post may contain affiliate links; purchases through those links may provide a small commission that helps support recipe publishing.
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