Steak Bites with Truffle Salt

This indulgent appetizer proves that simplicity is key. Strip steaks are cut into logs, quickly pan-roasted to a perfect medium-rare, and basted with butter, garlic, and thyme for extra richness. After a brief rest, the steak is cubed, skewered, and finished with a touch of truffle salt for an elegant final touch.

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Total Time 25

Course Appetizer

Cuisine American

Servings Yield

Calories 263 kcal

Ingredients

Two 1-inch-thick New York strip steaks (preferably wagyu)
Kosher salt and freshly ground pepper
2 tablespoons olive oil
4 tablespoons unsalted butter
6 thyme sprigs
2 cloves garlic, smashed
Truffle salt, for sprinkling

Instructions

Cut the steaks in half lengthwise and season with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the steaks and cook, turning, until browned, 1 1/2 to 2 minutes per side. While cooking the last side, add the butter, thyme and smashed garlic cloves to the pan; once the butter melts, use it to baste the steaks. Remove the steaks to a cutting board and let rest 5 minutes.
Cut the steaks crosswise into 3/4-inch-thick pieces, sprinkle with truffle salt and serve on skewers.

Nutrition

Calories: 263kcalCarbohydrates: 1gProtein: 15gFat: 22gSaturated Fat: 9gCholesterol: 77mgSodium: 207mg

Keyword Steak Bites with Truffle Salt

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Steak Bites with Truffle Salt