Step by step

Method

4 steps

1. 1

   Pat 1½ lb sirloin or ribeye (cut into 1-inch cubes) very dry with paper towels — wet meat won't brown. Season with 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder.

2. 2

   Heat 1 tablespoon olive oil in a large cast-iron skillet over high until shimmering. Sear the steak in a single layer (work in 2 batches) 1–2 minutes per side for medium-rare — you want a deep brown crust with a pink center. Don't crowd or you'll steam gray cubes.

3. 3

   Reduce heat to medium. Add 3 tablespoons unsalted butter and 4 minced garlic cloves; toss the steak in the foaming garlic butter 30–60 seconds until fragrant. Don't burn the garlic.

4. 4

   Finish with 1 tablespoon chopped parsley and a pinch of red pepper flakes if using. Serve immediately with toothpicks or over rice. You want browned, juicy cubes tossed in garlic butter — not gray steamed meat or tough overcooked chunks.