Ingredients
1 lb Sirloin Steak, cut into bite-sized cubes
1 tbsp olive oil
¾ tsp coarse kosher salt
1/2 tsp coarse ground black pepper (¼ tsp if using finely ground)
3 tbsp unsalted butter, cut into 6 pieces
1 tbsp (about 4-5 cloves) fresh garlic, minced
2 tbsp parsley, chopped for topping
Instructions
Add salt and pepper to the steak, then mix to make sure the steak is evenly coated.
Add olive oil to a cast iron skillet over high heat. Heat until the cast iron is so hot it’s almost smoking. Add the steak to the skillet in one layer and don’t touch for about 1 minute, allowing a crust to form on the bottom of the pieces.
After a minute (or when the crust has formed), use tongs to pick the steak pieces up and flip them over. Cook them for another 30 seconds on the other side.
Reduce the heat to low. Add butter pieces and fresh garlic into the pan and stir until the butter is completely melted and the steak is cooked through to your preference (about 45 seconds for medium).
Remove from the cast iron to another plate, as the steak will continue cooking in the cast iron even if you take it off of the heat.
Sprinkle with parsley for garnishment. Enjoy!
