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