Rosemary Steak Bites

Heat a 12-inch (5 cm) cast iron skillet over medium-high heat for at least 10 minutes.

Add the steak to a medium bowl and season with the salt and pepper, tossing to coat evenly.

Thread 2 pieces of steak onto each rosemary sprig, sliding up the stem until the steak meets the leaves. Using scissors, trim the bottom of the sprigs so each end is about ½ inch long.

Add the olive oil and garlic to the pan, stir, and let heat for about 1 minute.

Once the oil begins to smoke, add 1 tablespoon of butter and stir to distribute. Place the skewers in the pan. Sear, without moving, for about 2 minutes, until a nice brown crust forms on one side. Using tongs, carefully flip each skewer over and brown on the other side, about 2 minutes more. Once cooked to your desired doneness, remove the steak skewers from the skillet and set on a clean baking sheet to rest.

Without reducing the heat, carefully pour the wine into the skillet. Cook until reduced to ¼ cup, 5–10 minutes. Once reduced, remove the garlic from the pan and discard.

Add the sugar and remaining 4 tablespoons of butter to the red wine reduction and stir until combined, 1–2 minutes.

Garnish the steak skewers lightly with salt and pepper, then transfer to a serving platter and spoon the sauce on top.

Serve immediately.

Enjoy!