 Meat boy is back because today we are making some garlic steak bites, just really nice simple marinade that will make any meat hater into a meat lover. This is going to be great for kids, great for picky eaters. Really, really delicious guys. Let's show you the ingredients. So we're using some very classic ingredients that go well with red meat. Time, garlic, onion, coconut aminos, which is a substitute for soy sauce and soy sauce goes very well with red meat. And Frankie Steak Seasoning, which has onion, garlic, some mushroom, salt and pepper. So it's kind of reinforcing those seasoned flavors. And we're just going to saute the onion, garlic, and a little bit of oil with the thyme. Just caramelize it, bring out those flavors and then we'll put it on the meat. Some good looking rib eyes from Frankie Strange Meat. I guess this shows you the variants in the rib eyes, you know, maybe half of them are like this. Some of them have more marbling and then this isn't really a good example. Once in a while we'll have a leaner rib eye. And this is what I personally now because I'm on a lower fat diet for my liver. But a lot of them, most of them look like this for the most part. But you just want any steak that's relatively tender. The more important thing is that it's sliced pretty thick so we can cut some nice chunks that aren't just going to overcook really fast on the grill. You know, we can still have them nice and rare on the inside. So I'll put the steak aside for now. Everything aside for now besides the onion and garlic. So I only need a few cloves of garlic. I'm just going to smash them. Probably shouldn't be smashing garlic with your nice Japanese knife. You know, grab a meat mount or something. I'm just going to peel the garlic and put it right in the pan. Maybe a quarter of an onion. I like onions like separately on the side and in vegetables and maybe caramelized to go with the steak. But sometimes onion can be really overpowering on the steak itself. So we took half an onion. We peeled the thick outer layer off. Now we're just going to make a few easy slices across. So that garlic and onion went straight into the pan. We're going to turn our gas on. Put a few tablespoons of oil in here. Much more than you would use to saute because we want this oil to marinate the steak really well. This liquid coconut oil we have on frankiesurrangefoods.com as well as any cooking fat you would basically ever want. You know, we have beef tallow, pork lard, lamb tallow. We even just got in some ghee, some clarified grass-fed butter. And then we have raw butter on the Frankiesurrange meat website. So while the pan is heating up to saute the onion and garlic I just took my time and I'm peeling the leaves off the sprig. I mean, we could just put the sprigs in there, saute it and marinate it and then take them out before we grill it. But either way, you're going to get plenty of thyme flavor. I've had enough peeling time for one day, so I'll save the rest for some recipe. So we're not really trying to caramelize these. As soon as the onions and garlic get a little bit of color and become aromatic, that's good. So now we're going to take a little bit of Frankie Steak Seasoning. Maybe a tablespoon. I could really smell that mushroom in there. Just warming that seasoning up to aromatize everything, just like everything else. Then we'll kill the heat. So we're just going to put this in a non-plastic container. I have a hotel pan here. I'm going to use a glass or metal bowl. Now the coconut aminos are in the fridge. It's nice and cold. So it's going to cool this marinade off so we don't really have to wait at all. I did about equal parts oil to equal parts coconut aminos. Now normally what you do is, you know, you get that going on the stove, let it saute a little bit, and in the meantime you can cut the steaks. Now since I'm filming this and a little distracted, I can't really multitask as easily. I like patting my steaks with a dry kitchen towel just to get that moisture off the outside. So, you know, the seasoning and everything else will stick better. These are just kitchen towels. I have these on my Amazon shop in the kitchen section. And I run them through my washing machine and dryer like every week. That has well water with like non-toxic detergent. So it's basically the cleanest way to dry things and clean things. Now this is one of those things where, you know, are you cooking for yourself and you don't really care, or are you trying to prepare a really nice dinner? That's going to dictate, you know, how nice your knife skills are going to be. So normally if I take a piece like this, you know, I could cut like a few chunks out of here. You know, just three is fine. But from an actual like restaurant presentation perspective, this is not going to look nearly as nice as like some squared off pieces of steak. So, you know, we have that. We square that off, put that on the side. And we have, you know, basically perfect cubes. You know, you could have some perfect cubes and then split the marinade in half. So you have two batches, one that look really presentable and nice, and one batch that you can have to yourself. Or, you know, that's not as nice. You know, if you want to take pictures or whatever or serve them to someone special. So we got some nice sized beef chunks. We're going to put these in our marinade. I'm going to chop this into tartar. Like, obviously, you know, you could cut these into steak bites as well if you want to. Or, you know, you can saute them for lunch, grind them up into burger meat. As I said, I'm going to make tartar with this, chop it up small because, you know, I'm not going to eat steak bites for four days straight. So this we're just going to cover it and put it in the fridge overnight. You know, I would marinate this for at least four, five, six hours to really get those flavors in there. Overnight is even better, two days maximum. I don't want to see the inside of my bachelor fridge. Nothing too exciting. All right, it has been 24 hours. So our steak bites have really darkened in color soaking up that marinade. I flipped them over this morning about halfway through the marination. We're going to head over to the air fryer. So I have this outside in this little kind of sunroom area because this does give off a lot of smoke. You know, you don't really want to use the air fryer inside. Also, high level of magnetic field. So you don't really want to stand next to it while it's working. But we have to preheat this at 400 for five minutes. So 400 degrees, which is the max five minutes. I'm melting and I'm breaking stuff. All right, so as soon as this is preheated, we can put the steak bites in. All right, so we preheated for about five minutes. We're going to take the chunks of beef and just put them in the air fryer. I actually wanted to do this on skewers on the grill, but I don't have propane tanks yet. So maybe we'll do some more girl recipes in the next few weeks. Yeah, sometimes with the grill, the coconut aminos burn very easily. You know, they instantly get black when you put them on high heat. So maybe the grill wasn't meant to be. This marinade smells delicious. So now we're going to put this back in. The meat's really cold out of the fridge. We're going to do five minutes at 400, see how they turn out. If they're a little overdone, you guys know to go a little less. All right, moment of truth. Look good. Are they cooked or are they over cooked? Are they well done? Yeah, I mean, I'm not going to start probing steak bites with an instant read thermometer in front of an air fryer. Oh, wow. Lucky guess, huh? That's basically perfect medium rare. Yeah, these are, these are really good. Cannot have turned out better. Cannot have turned out better. The air fryer is perfect for this because the type of heat that it gives off, it like perfectly caramelized with the coconut aminos in there. So larger chunks of meat like this, cold straight out of the fridge is five minutes. Very, very good. Very good. I'm going to put these down so I can enjoy them with dinner so scarfing down the whole plate. Yeah, those are really, really, really delicious. And I'm sure you can put any variation of spices and seasonings on there as long as you have a balance of, you know, some sweet, some salty, you got some umami in there, you know, whatever herbs or stuff you choose, pretty, pretty good, pretty good. Maybe we'll do an updated steak tartare recipe. I still didn't try it yet. I'm messing around a little bit with those meat scraps we had. But thank you guys for joining me. We're going to get all of the high quality products we used in this recipe on frankiesurrangemeat.com, as well as frankiesurrangefoods.com. And as you guys continue to support us, we really do enjoy providing the highest quality products. A lot of really new and interesting stuff on frankiesurangemeat this week as well as frankiesurangefoods. So of course guys, check out frankiesurfing.com for all the unique and creative business ideas. As usual, best price online. That's why I'm broke living in a shack. But that'll be it for today. If you guys have any other recipe ideas or anything you'd like to see, let me know. Probably going to do a pancake recipe next week. Oh, most importantly, live stream today, 3.30 p.m. Eastern time Saturday, which is going to be four and a half hours after this video is posted. I'll see you guys soon.