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1
Trim off the excess fat from the meat, and then cut strips less than 1-inch wide.
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2
Rotate the meat and cut into small bite-size pieces.
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3
If you see any more large chunks of fat, gristle or long silvery membrane, cut them off.
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4
Sprinkle generously with kosher salt and freshly ground pepper.
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5
Toss the meat around a bit to thoroughly coat with the seasonings.
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6
Next, turn on your ventilation fan-you'll need it!
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7
Heat the skillet over medium-high to high heat.
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8
As the pan heats, add about 2 tablespoons butter to the skillet.
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9
Allow the butter to melt, and then get very brown, before you add the meat.
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10
Place some of the meat in the pan in a single layer.
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11
It should sizzle loudly when it hits the pan - if it doesn't, the pan isn't hot enough.
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12
Don't stir or disrupt the meat for 30 to 45 seconds.
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13
You want it to sizzle and brown on one side.
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14
Scoop as many steak bites as you can with your spatula and flip them over.
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15
Repeat until all the meat is turned.
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16
Cook for an additional 30 to 45 seconds-just long enough to sear the outside of the meat but NOT cook the inside.
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17
Remove the meat to a clean plate.
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18
Add a little more butter to the pan and repeat the cooking process with the next batch just as before.
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19
Lastly, when all the meat is nicely browned and removed to the plate, pour all that browned/blackened butter all over the meat.
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20
And enjoy!
