Ingredients

• 1.5 pounds sirloin steak (or use ribeye, strip steak, or another tender well marbled cut)
• Salt & pepper to taste
• 1 tablespoon olive oil
• 4 tablespoons butter (1/2 stick), divided
• 4–5 cloves garlic, minced
• 1 tablespoon chopped fresh parsley

Instructions

1. Remove the steak from the refrigerator about 30 minutes before cooking so it can come closer to room temperature.
2. Slice the steak into 1-inch cubes, then season generously with salt and pepper.
3. Place a skillet over medium-high heat and add the olive oil along with 1 tablespoon of the butter. Allow the pan to heat for a few minutes.
4. Arrange the steak pieces in one layer in the pan. Avoid overcrowding—cook the meat in two batches if necessary. Let the steak cook undisturbed for about 2 minutes, then flip and cook for another 2 minutes for a medium doneness. Repeat with the remaining steak.
   • Do not stir the steak while it cooks; leaving it in place helps develop a good sear.
   • When each batch is finished, move it to a plate. If needed, cut into one piece to check doneness before cooking the rest.
5. Lower the heat to medium-low. Add the remaining butter and the minced garlic to the same skillet. Cook while stirring frequently for 1–2 minutes, just until the garlic is cooked but not browned.
6. Remove the pan from the heat and return the steak to the skillet along with any juices from the plate. Toss the steak in the garlic butter sauce until coated.
7. Serve right away and sprinkle the fresh parsley on top.

• This recipe can serve 4–6 people as an appetizer or 2–4 people as a main dish, depending on the side dishes served with it.
• Avoid overcooking the steak, as it can become tough and dry.
• A cast iron skillet works especially well for getting a good sear on the steak.