Ingredients
Scale
- 1.5 lbs Sirloin steak or Ribeye, cut into 1-inch cubes
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon cracked black pepper
- 1 teaspoon dried oregano or Italian seasoning
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: Red pepper flakes for a kick of heat
Instructions
- Pat the steak cubes dry using a paper towel. This is a crucial step to ensure a good sear. Place the cubes in a large bowl and toss them with olive oil, salt, pepper, and dried oregano until every piece is evenly coated.
- Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Once the pan is smoking hot, add the steak cubes in a single layer. Work in batches if necessary to avoid overcrowding. Let them sear undisturbed for 2 minutes to develop a brown crust, then toss and cook for another 2 minutes until they reach your desired level of doneness.
- Reduce the heat to medium. Add the butter and minced garlic to the skillet. As the butter melts, use a spoon to toss the steak bites continuously, ensuring the garlic browns slightly without burning. This should take about 1 to 2 minutes.
- Remove the skillet from the heat immediately to prevent the steak from overcooking. Sprinkle the fresh chopped parsley over the top and toss one last time. Transfer to a serving platter and serve warm.
- Cook Time: 20 minutes
- Diet: Low-carb, Keto-friendly