Just a simple sentence for this recipe: Best steak we've cooked to date.
(It's too simple to be so delicious... lucky you.)
1 sirloin steak
1 pkg. pre-cut beef tips
Kosher salt and freshly ground black pepper
Trim off the large obvious pieces of fat that run 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 anymore large chunks of fat, gristle or long silvery membranes cut them off.
Sprinkle generously with kosher salt and freshly ground black pepper. Toss the meat around a bit to thoroughly coat with the seasonings.
Turn on your ventilation fan overhead. Heat the skillet over medium high to high heat. As the pan heats, add about 2 tablespoons butter to the skillet. The point here is to 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 to 45 seconds. You want it to sizzle and brown on one side. Now 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 seconds or so - just long enough to sear the outside of the meat but NOT cook the inside. (If you like it cooked more well done leave it longer. However, make sure to remove it before they are all the way done to your liking. Carryover cooking: it's a beast.)
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.Pioneer woman has step by step instructions including pictures. Just a tip.