Garlic Butter Steak Bites with Crispy Truffle Gnocchi Step-by-step instructions

Before you start

Before starting, pat the beef tenderloin dry and cut it into 1-inch cubes. Season with salt and pepper, then toss with olive oil. Have the gnocchi, butter, garlic, and truffle oil measured and ready.

Place a large cast iron skillet on the stove and preheat it over high heat for at least 2 minutes. The pan should be very hot before adding the beef.

Instructions

Phase 1: Prep and Heat

1. 1Prep the Beef
   Pat the beef tenderloin dry with paper towels. Cut it into 1-inch cubes, then season with kosher salt and black pepper. Drizzle with olive oil and toss to coat evenly.
   Look for The beef cubes are evenly coated with oil and seasoning.
   Tip Cut the beef while it's slightly chilled for cleaner, more even cubes.
2. 2Heat the Skillet
   Place a large cast iron skillet over high heat and let it get very hot, about 2 minutes. Add a drizzle of olive oil and swirl to coat the bottom.
   Look for The oil shimmers and just begins to smoke.
   Tip A properly preheated skillet is key for a deep sear.

The beef is cut, seasoned, and coated in oil. The skillet is smoking hot, and a drop of water sizzles and evaporates instantly. The kitchen smells of hot oil and anticipation.

Phase 2: Sear and Crisp

3. 3Sear the Steak Bites
   Add the seasoned beef cubes to the hot skillet in a single layer. Sear for 2 minutes per side, turning once, until deeply browned on all sides and cooked to medium-rare. Let it rest for 3 minutes before slicing.
   Look for The beef is browned and crusty on the outside, with an internal temperature of 145°F (63°C) for medium-rare.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Don't overcrowd the pan; work in batches if needed.
4. 4Add Butter and Garlic
   Reduce the heat to medium. Add the butter and minced garlic to the skillet. Stir constantly for 1 minute, scraping up any browned bits from the bottom of the pan.
   Look for The butter foams and the garlic becomes fragrant but not browned.
   Tip Keep the garlic moving to prevent burning.
5. 5Crisp the Gnocchi
   Add the potato gnocchi directly to the skillet, tossing to coat in the garlic butter. Let them cook undisturbed for 2-3 minutes, until golden brown and crispy on the outside.
   Look for The gnocchi are golden and crisp, with a slight chew in the center.
   Tip Resist stirring too often to allow a good crust to form.

The steak bites are deeply browned on all sides, with an internal temperature of 145°F (63°C). The gnocchi are golden and crisp, and the garlic butter is foaming and fragrant.

Phase 3: Finish and Serve

6. 6Finish with Truffle Oil
   Drizzle the truffle oil over the steak and gnocchi, tossing to combine. Cook for another 30 seconds, letting the truffle oil warm through.
   Look for The truffle oil is fragrant and evenly distributed.
   Tip Truffle oil is potent; start with less and add more to taste.
7. 7Rest the Steak
   Remove the skillet from the heat. Let the steak bites rest for at least 3 minutes before serving. This allows the juices to redistribute.
   Look for The steak bites rest, and the internal temperature remains at least 145°F (63°C).
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting is essential for tender, juicy steak.
8. 8Garnish and Serve
   Sprinkle the freshly grated parmesan and chopped parsley over the steak and gnocchi. Serve immediately, straight from the skillet.
   Look for The parmesan melts slightly over the hot dish, and the parsley adds freshness.
   Tip Serve with a side of crusty bread to soak up the garlic butter.

The truffle oil is drizzled, and the parmesan and parsley are scattered over the dish. The steak has rested for at least 3 minutes, and the dish is ready to serve.

Common mistakes

One common mistake is overcrowding the skillet, which lowers the temperature and steams the beef instead of searing it. Work in batches if necessary.

Another is stirring the gnocchi too often; let them sit to develop a crust. Finally, don't add the garlic too early or it will burn; add it after the beef is seared and cook just until fragrant.

How to tell it’s done

The steak bites are done when they reach an internal temperature of 145°F (63°C) for medium-rare, with a nicely browned crust. Use an instant-read thermometer to check.

After removing from the heat, let the meat rest for at least 3 minutes; the temperature will rise slightly during this time.

The gnocchi should be golden brown and crisp on the outside, with a tender interior.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest