Instructions

• If possible, remove the steak from the refrigerator and let it sit at room temperature for 30 minutes before you begin.
• Pat the steak dry with paper towels. Cut the steak into 1-inch cubes and season all over with salt and pepper to taste.
• Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon of the butter (reserve the remaining 3 tablespoons of butter).
• When the oil and butter are hot and shimmering, add the steak cubes in a single layer without crowding the pan. Work in two batches if necessary so each piece has space.
• Cook the steak undisturbed for about 2 minutes, then flip each piece and cook for another 2 minutes for medium doneness. Adjust time slightly if you prefer rarer or more well done. Do not move the pieces while searing to get a good crust.
• Transfer the cooked pieces from the first batch to a plate and repeat steps 4–5 with the second batch, adding more oil to the pan if it becomes dry.
• After all steak is cooked and resting on the plate, reduce the heat to medium-low. Add the remaining 3 tablespoons butter and the minced garlic to the skillet.
• Cook the garlic, stirring constantly, for 1–2 minutes until fragrant and softened but not browned. Remove the pan from heat as soon as the garlic is cooked.
• Return the steak and any juices from the plate to the skillet and toss gently to coat the pieces evenly with the garlic butter sauce.
• Sprinkle the chopped fresh parsley over the steak, toss once more, and serve immediately.