Ingredients:

  • 680g Top Sirloin or Ribeye, trimmed and cut into 2.5 cm cubes
  • 30ml Avocado or Grapeseed oil
  • 9g Kosher salt
  • 5g Coarsely cracked black pepper
  • 2g Smoked paprika
  • 60g Unsalted high-quality butter
  • 6 cloves Fresh garlic, minced
  • 15ml Fresh parsley, finely chopped
  • 2g Red pepper flakes
  • 5ml Fresh lemon juice

Instructions:

  1. Pat the 680g of cubed steak completely dry with paper towels. Note: Surface moisture is the enemy of a good sear. Toss the cubes with 9g salt, 5g pepper, and 2g smoked paprika.
  2. Place your skillet over high heat and add 30ml oil until it starts to shimmer and wisps of smoke appear. Add the steak in a single layer, making sure they aren't touching.
  3. Cook for 2 minutes without moving them until a deep brown crust forms on the bottom.
  4. Use tongs to turn the cubes and cook for another 1 to 2 minutes.
  5. Turn the burner down to medium and move the steak to one side of the pan.
  6. Add 60g butter, 6 cloves minced garlic, and 2g red pepper flakes to the empty side until the butter foams and smells nutty.
  7. Toss the steak back into the bubbling garlic butter for 30 seconds to coat every piece.
  8. Remove from heat, stir in 15ml parsley and 5ml lemon juice, and let it rest for 2 minutes until the juices settle.