Ingredients:

  • 1.5 lbs sirloin tips or ribeye, cut into 1-inch cubes
  • 1 tsp kosher salt
  • 0.5 tsp coarsely cracked black pepper
  • 2 tbsp avocado oil
  • 4 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 1 tsp Worcestershire sauce
  • 0.5 tsp red pepper flakes

Instructions:

  1. Pat the steak cubes with paper towels until bone-dry. Season generously with kosher salt and black pepper immediately before cooking to prevent moisture draw-out.
  2. Heat a 12-inch cast iron skillet over high heat until the avocado oil is shimmering and just beginning to smoke.
  3. Working in two batches to avoid crowding, add the steak in a single layer. Let sear undisturbed for 2 minutes to develop a crust, then flip and sear for an additional 1-2 minute.
  4. Turn the burner to low or remove the pan from the heat entirely. This prevents the garlic from turning bitter.
  5. Drop in 4 tbsp cold butter, 6 cloves minced garlic, 1 tsp Worcestershire, and 0.5 tsp red pepper flakes. Stir constantly as the butter foams and turns golden.
  6. Toss the steak bites in the melting garlic butter for 30 seconds until every cube is slick and glistening.
  7. Scatter 1 tbsp chopped parsley over the pan. The greens should pop against the dark, seared meat.
  8. Let the steak bites sit in the pan for 2 minutes before serving. This allows the juices to redistribute and the sauce to thicken slightly.