Ingredients:

  • 1.5 lb sirloin or ribeye steak, cut into 1-inch cubes
  • 1 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 1 tbsp Worcestershire sauce
  • 4 tbsp unsalted butter, cold
  • 6 cloves garlic, minced
  • 1 tbsp fresh rosemary and thyme, finely chopped

Instructions:

  1. Pat the steak cubes with paper towels until completely dry to ensure a proper sear.
  2. In a bowl, toss the steak cubes with kosher salt, black pepper, and avocado oil until evenly coated.
  3. Heat a 12-inch cast iron skillet over high heat and add the avocado oil. Wait until the oil is shimmering and just starting to smoke.
  4. Place the steak cubes in the skillet in a single layer. Sear undisturbed for 2 minutes to develop a mahogany crust.
  5. Flip the steak bites and cook for an additional 1-2 minutes. We are looking for an internal temp of about 130°F at this stage.
  6. Pour in 1 tbsp Worcestershire sauce and stir until the liquid bubbles and coats the meat.
  7. Reduce heat to medium. Add the cold butter, minced garlic, and fresh herbs to the pan.
  8. Stir constantly as the butter melts and foams, spooning it over the meat until the garlic is fragrant and golden. Toss in 1 tbsp of chopped rosemary and thyme, stir for 30 seconds, and remove from heat immediately.