Steak Bites with Butter and Parmesan

These steak bites are so freakin' good, I ended up eating all of them before Nick had a chance to taste them.  Tonight, I'm making them for him, again, with some cauliflower mash and roasted asparagus.  He deserves to takes the burst of flavor in these little miracle bites.

INGREDIENTS

1 pound sirloin steak (without much gristle) or pre-cut beef tips
Kosher salt and fresh ground black pepper
Butter
¼ cup grated parmesan cheese

DIRECTIONS

• 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.
• 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 toss with parmesan. 

• 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.