Another great find from the Pioneer Woman. These steak bites are so easy and delicious. The prep instructions look long, but it’s actually really simple.

• 1  lb sirloin steak (without much gristle) or pre-cut beef tips
• 2  tablespoons butter
• 1⁄4 kosher salt to taste
• 1 fresh ground black pepper to taste

Trim off the large obvious piece of fat that runs along the side of the meat. Cut strips less than 1-inch wide. Rotate the meat and cut into small bite- sized 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 meat around to thoroughly coat with seasonings. Next, turn on your ventilation fan. Heat the skillet over medium – high heat. As the pan heats, add about 2 tablespoons butter to the skillet. Allow the butter to melt, then brown before you add the meat. 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 30-45 seconds. 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 -45 seconds – just long enough to sear the outside. 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 the leftover butter over the meat.