Ingredients
Scale
- 1.5 lbs Sirloin steak, Ribeye, or Tenderloin (cut into 1-inch cubes)
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme or oregano
- Fresh parsley, chopped (for garnish)
- Red pepper flakes (optional, for a kick)
Instructions
- Start by patting the steak cubes dry with a paper towel. This is crucial for getting a good sear. Place the cubes in a bowl and toss them with olive oil, salt, black pepper, and dried herbs until evenly coated.
- Place a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Allow the pan to get very hot before adding the meat. You should see a slight wisp of smoke, which indicates the pan is ready for searing.
- Add the steak cubes to the hot skillet in a single layer. Do not overcrowd the pan; cook in batches if necessary. Let the meat sear undisturbed for about 2 minutes to develop a brown crust, then turn and cook for another 2 minutes until browned on all sides.
- Lower the heat to medium. Add the butter and minced garlic to the skillet. Stir constantly for about 1 minute until the butter is melted and the garlic is fragrant, being careful not to let the garlic burn. Toss the steak bites in the garlic butter to coat them thoroughly.
- Remove the skillet from the heat immediately to prevent overcooking. Sprinkle with fresh chopped parsley and red pepper flakes if desired. Serve warm right out of the pan.
- Cook Time: 20 minutes
- Diet: Low-Carb, Keto-friendly