Ingredients
Scale
- 1.5 pounds steak strip steak, top sirloin, tri-tip, ribeye
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tbsp oil avocado, olive, or any high-heat oil
- 3 tbsp unsalted butter
- 6 cloves garlic finely minced
Instructions
- Cut the steak into 2-inch pieces and pat them dry with a paper towel. Season with salt and pepper on all sides.
- Heat a large skillet over medium heat for about 3 minutes. Add the oil and swirl to coat the pan.
- Add the steak bites in a single layer without overcrowding. Cook until browned on the bottom, then flip to brown all sides, cooking until medium (140–145°F). Transfer the cooked steak to a plate.
- Reduce heat to medium-low. Add butter and garlic to the pan, cooking for 1–2 minutes until fragrant and garlic is cooked but not browned.
- Remove from heat. Add steak bites back to the pan and toss to evenly coat with garlic butter.
- Transfer the steak bites to a serving dish, sprinkle with parsley if desired, and serve hot.
Notes
For extra flavor, let the steak marinate in the salt and pepper for 30 minutes before cooking.
Adjust cooking time depending on your preferred level of doneness.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 0g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 37g
- Cholesterol: 90mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.