Chislic (Seared Steak Bites)

Preparation

1. Step 1

   Cut the meat into roughly 1-inch cubes: Remove any hard or waxy fat, silverskin, gristle and tough bands of connective tissue as you go, leaving thin seams of soft fat.

2. Step 2

   Pat the meat dry with paper towels, then add to a bowl. Sprinkle with salt and toss to coat. Turn on the vent or open a kitchen window to prepare for a high-heat sear.

3. Step 3

   Heat a large (12-inch) cast-iron skillet over medium-high until very hot, about 2 minutes. Add 1 tablespoon ghee, clarified butter or oil. When the fat shimmers and faint wisps of smoke begin rising from the pan, add half the meat in a single, uncrowded layer. (If the pan is billowing smoke, it’s too hot. Lower the temperature or briefly remove it from heat before adding meat.)

4. Step 4

   Cook meat without moving until deeply browned on the first side, about 1 minute. Turn pieces and continue cooking, moving them around the pan to brown on a few more sides, until well browned and firm to the touch, about 1 minute more. Transfer to a mixing bowl, keeping the meat mounded so it holds its heat.

5. Step 5

   Return the skillet to medium-high heat, add the remaining 1 tablespoon ghee, clarified butter or oil, and heat until it begins to smoke again, about 1 minute. Cook the remaining meat as above.

6. Step 6

   Add the second batch of meat to the mixing bowl. Sprinkle everything with garlic powder and toss to coat. Serve immediately, with toothpicks and saltines on the side. (Some bars pile the meat directly on the crackers, which turn pleasantly soggy with the juices.)