Cut the ribeye steak into 1-inch cubes. Remember: Ribeye is known for its marbling, a.k.a fat, so you don’t want to cut off all the fat. Feel free to trim large chunks of it as you cube the meat, but you should still see the marbling running through the ribeye cubes. It’ll render down as you cook and keep your steak bites tender and flavorful.
Combine cayenne pepper, chili powder, onion powder, garlic powder, oregano, Italian seasoning, crushed red pepper, paprika, salt, black pepper, and bread crumbs in a medium-sized bowl.
Add steak bites into the mixture and toss until thoroughly coated.
Heat a cast-iron skillet to medium-high with butter.
Once melted, add steak bites to the pan so that they have space between them. Allow to cook for 3-4 minutes until golden brown. Using tongs, turn each steak bite individually onto its other side and allow to cook for another 3-4 minutes. Steak bites should reach about 130 degrees.
Place steak bites on each serving plate and sprinkle with thyme and garlic salt before enjoying.