Scale

1½–2 pounds top sirloin steak, cut into 1-inch cubes

2 tablespoons olive oil

1 teaspoon coarse sea salt

1 teaspoon freshly cracked black pepper

4 tablespoons unsalted butter

4 cloves garlic, freshly minced

2 tablespoons fresh parsley, finely chopped

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1. Pat the steak cubes completely dry with paper towels, then season generously on all sides with salt and freshly cracked black pepper.

2. Heat a large cast-iron skillet over medium-high heat and add the olive oil, allowing it to heat until shimmering.

3. Add the beef cubes in a single layer without overcrowding the pan, cooking in batches if necessary.

4. Sear the beef for 1–2 minutes per side until a deep brown crust forms, turning to brown all sides evenly.

5. Remove the seared beef from the skillet while the centers remain rare to medium-rare and set aside on a plate.

6. Reduce the heat to medium-low and add the unsalted butter to the same skillet.

7. Once melted, stir in the minced garlic and cook for 30–60 seconds until fragrant, being careful not to burn it.

8. Return the beef bites to the skillet and toss well to coat them evenly in the garlic butter sauce.

9. Cook for an additional 1–2 minutes until the beef reaches your desired doneness.

10. Remove from heat, stir in the chopped fresh parsley, and serve immediately.

Avoid overcrowding the pan to ensure a proper sear and prevent steaming.

Use freshly minced garlic for the best flavor and aroma.

For extra richness, add a splash of lemon juice or a sprinkle of grated Parmesan before serving.

Serve over mashed potatoes, rice, pasta, or alongside roasted vegetables.

Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat gently in a skillet.