Step by step

Method

7 steps

1. 1

   Combine the seasonings for the steak and set aside. Measure out remaining ingredients before beginning. Pro Tip: Cover the steak with plastic wrap and gently tenderize each side of the steak with a meat mallet for more tender results.

2. 2

   Cut the steak into 1-inch cubes and pat the surface dry. Sprinkle with salt, I use up to 1 ½ teaspoons, but season to taste. Sprinkle with the seasoning mixture and rub it over the surface of each side. *It seems like a lot of seasoning, but it really transfers a lot of flavor into the meat and into the sauce.

3. 3

   Heat olive oil in a large skillet over medium-high heat. Sear the meat in batches for 1 minute on each side, about 4 minutes per batch. The steak should be medium-rare. Remove and set aside. Repeat until all the meat is seared.

4. 4

   Turn the heat off and add the wine. Set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet, this will incorporate the brown fond into the sauce, making it more flavorful. Bring to a gentle boil and reduce by half, about 6 minutes.

5. 5

   Add the butter, sliced garlic, and thyme. Simmer gently for 3 minutes.

6. 6

   Reduce heat to medium-low. Add the steak back along with any juices from the plate and spoon the sauce on top. Allow it to heat through for 2 to 3 minutes, or until the steak is cooked to your liking. Sprinkle with parsley.

7. 7

   Serve as an appetizer with toothpicks, or as a main course with mashed potatoes and roasted green beans.