Garlic Butter Steak (Print Version)
# Ingredients:
01 -
1 ¼ tsp salt
02 -
½ tsp ground black pepper
03 -
¼ tsp crushed red pepper flakes (optional)
04 -
1 ½ lbs sirloin steak, diced into 1-inch chunks
05 -
3 garlic cloves, minced finely
06 -
3 tbsp flat-leaf parsley, chopped small
07 -
2 tbsp avocado oil
08 -
3 tbsp salted butter
# Instructions:
01 -
Put the steak chunks in a big mixing bowl. Sprinkle on the salt, black pepper, and red pepper flakes (if using), and toss well. Let them sit out for 30 minutes so they come to room temperature.
02 -
Pour avocado oil over the steak and mix everything to coat the pieces evenly in the oil.
03 -
Warm up a cast-iron skillet on medium-high heat. When it’s hot, add half the steak chunks in one layer. Cook for about 2 to 3 minutes per side, then move them to a wire rack placed on a baking sheet and cover lightly with foil. Repeat with the second batch.
04 -
Turn the heat down low on the skillet. Drop in the butter and once it’s melted, add the minced garlic. Cook for about 30 seconds or until you smell the garlic aroma, then take it off the heat.
05 -
Toss the cooked steak chunks back into the pan with the garlicky butter for an even coating.
06 -
Serve right away. Sprinkle parsley on top if you’d like.
# Notes:
01 -
Bringing steak to room temperature before cooking helps it warm through more evenly and soak up the seasoning better.
02 -
Don’t crowd your pan—it’s key for getting that golden-brown crust. Cover finished batches with foil to stay warm until all pieces are cooked.
03 -
Cutting the steak into chunks of similar size means everything will finish cooking together.
04 -
Use a food thermometer to check how done the steak is: aim for 130–135°F for medium-rare or 140–145°F for medium.
05 -
Keep any leftovers in the fridge inside a sealed container for up to three days. Reheat slowly in a skillet so the steak stays tender.