Ingredients:

  • 1.5 lbs (680 g) Beef Stew Meat (Chuck/Round), cut into uniform 1-inch cubes
  • 2 Tbsp Worcestershire Sauce
  • 1 Tbsp Avocado or Canola Oil
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1 tsp Salt (Kosher/Sea), plus more for seasoning
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/2 tsp Baking Soda (Bicarb)
  • 4 Tbsp Unsalted Butter, divided
  • 6 cloves Fresh Garlic, finely minced
  • 2 sprigs Fresh Rosemary
  • 4 sprigs Fresh Thyme
  • 1/4 cup (60 ml) Beef Stock (Low Sodium)

Instructions:

  1. Cube the Beef: Trim any large chunks of fat from the stew meat and cut the beef into uniform 1-inch (2.5 cm) cubes. Uniformity is key for even cooking.
  2. Marinate: In a mixing bowl, combine the cubed beef with the Worcestershire sauce, 1 Tbsp oil, garlic powder, onion powder, salt, pepper, and the crucial 1/2 tsp of baking soda. Toss until every piece is evenly coated.
  3. Rest: Cover and refrigerate for a minimum of 30 minutes, or up to 4 hours.
  4. Pat Dry: Remove the meat from the marinade mixture (discarding any excess liquid) and transfer to a plate lined with paper towels. Pat the meat cubes thoroughly until bone-dry. This is crucial for achieving a crust.
  5. Heat the Pan: Place the cast iron skillet over high heat until smoking lightly. Add 1 Tbsp of the butter and 1 Tbsp of high smoke point oil.
  6. Sear in Batches: Add the dried beef to the hot skillet, ensuring the pan is not overcrowded. Sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and sear the other sides for 1–2 minutes, reaching an internal temperature of 130°F–135°F (54°C–57°C) for medium-rare/medium.
  7. Rest the Meat: Transfer the seared batches to a clean plate and loosely tent with foil. Repeat the searing process for the remaining beef, adding a tiny drizzle of oil only if the pan looks dry.
  8. Build the Sauce Base: Reduce the heat to medium-low. Add the remaining 3 Tbsp of butter, the minced fresh garlic, and the herb sprigs (rosemary and thyme) to the skillet, scraping up any delicious browned bits (fond). Sauté gently for 30–60 seconds, until the garlic is fragrant but not browned.
  9. Deglaze: Pour in the 1/4 cup of beef stock. Bring the mixture to a simmer, stirring constantly for about 1 minute until the sauce slightly reduces and emulsifies with the butter.
  10. Finish: Remove the herb sprigs. Return the seared steak bites and any resting juices to the pan. Toss quickly to coat the meat evenly in the buttery pan sauce. Taste and adjust salt and pepper if necessary. Serve immediately.