Ingredients
- Steak: sirloin, ribeye, or tenderloin cut into cubes, olive oil, salt, pepper, garlic powder, onion powder, smoked paprika
- Garlic butter: unsalted butter, fresh minced garlic, parsley, thyme, red pepper flakes, lemon juice
- Optional: rosemary, Worcestershire, balsamic, Dijon, blue cheese, mushrooms, onions
- Serving: parsley, lemon wedges, bread, potatoes, rice, vegetables
Instructions
Bring steak to room temperature and pat completely dry. Cut into 1-1½ inch cubes. Toss with salt, pepper, and spices. Heat large skillet over high heat until smoking. Add oil and sear steak in batches without crowding, 2 minutes per side for medium-rare. Remove and rest. Reduce heat to medium-low, add garlic and cook 30-60 seconds. Remove from heat, add cold butter pieces, herbs, and lemon juice, swirling to create sauce. Return steak to pan, toss to coat, and serve immediately.
Notes
Use well-marbled cuts for tender results. Don’t skip drying meat—moisture prevents browning. Cook in batches to avoid overcrowding. High heat essential for proper sear. Don’t move meat too soon—let crust develop. Add butter off heat to prevent burning. Best served immediately. Can prep ingredients ahead but cook just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dishes
- Method: Pan-searing, Skillet cooking
- Cuisine: American Steakhouse