Ingredients:

  • 1.5 lbs Top Sirloin or Ribeye, cut into 1-inch cubes
  • 2 tbsp Avocado oil or Grapeseed oil
  • 1 tsp Kosher salt
  • 1/2 tsp Coarse black pepper
  • 4 tbsp Unsalted butter, cubed and chilled
  • 6 cloves Garlic, smashed and finely minced
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Fresh rosemary and thyme, finely chopped
  • 1/2 tsp Red pepper flakes
  • 1 tbsp Fresh Italian parsley, minced
  • 1 tsp Fresh lemon juice

Instructions:

  1. Remove the steak cubes from the refrigerator 20 minutes before cooking. Pat them aggressively dry with paper towels to ensure a crisp crust. Season with salt and pepper immediately before cooking.
  2. Heat a 12-inch cast iron skillet over high heat until the oil is shimmering and just beginning to smoke. Add the steak bites in a single layer, ensuring they do not touch. Sear undisturbed for 2 minutes to develop a dark crust, then flip.
  3. Reduce heat to medium. Move the steak to one side and add the chilled butter, minced garlic, and fresh herbs to the empty side. Once the butter foams, continuously baste the steak bites with a spoon.
  4. Stir in the Worcestershire sauce and swirl the pan to emulsify the butter into a velvet finish. Remove from heat when the internal temperature is 5 degrees below your target doneness.
  5. Allow the meat to rest in the skillet for 3 minutes to allow juices to redistribute. Garnish with fresh parsley and a squeeze of lemon juice before serving.