- 2 pounds rib eye steak cut into bite sized cubes, all fat removed
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 6 or more large sprigs of fresh thyme
- 3 tablespoons unsalted butter (clarified butter is better but not critical)
- Lay meat on cutting board and sprinkle both sides with salt and pepper.
- Begin layering beef and thyme sprigs in several layers into a zip lock quart bag so that the thyme is layered throughout.
- The following day, discard thyme and pat beef dry with paper towels.
- In a large cast iron skillet, melt butter over the highest heat you can and keep the flame on high throughout.
- Once the pan is smoking hot, (turn your range hood fan on high) but before the butter burns, place one third of the beef not touching each other in the hot fat and sear 1½ to 2 minutes per side, maximum four minutes total. Remove to a platter and repeat for the next two batches.
- Pour hot fat over cooked steak bites and serve. (**Caution, due to the extreme heat, the cast iron skillet will be hot enough to pass heat through your oven mitt to your hand, like it did with mine. Double up when grabbing the handle.)