Ingredients:

  • 1 lb (450g) sirloin or ribeye steak, cut into 1 inch (2.5 cm) cubes
  • 1 tbsp avocado oil
  • 1 tsp coarse sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp smoked paprika
  • 3 tbsp grass fed butter, chilled
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary and thyme, chopped
  • 1/2 tsp lemon zest

Instructions:

  1. Dry the steak. Use paper towels to pat the 1 lb of cubed steak until there is zero surface moisture.
  2. Season the beef. Toss the cubes in a bowl with 1 tsp salt, 1/2 tsp pepper, 1/2 tsp smoked paprika, and 1 tbsp avocado oil.
  3. Heat the pan. Place your skillet over high heat until you see a faint wisp of smoke.
  4. Add the steak. Place the beef in the pan in a single layer. Listen for a loud, aggressive sizzle.
  5. Sear undisturbed. Let the meat sit for 2 minutes until a dark golden crust forms on the bottom.
  6. Flip and toss. Turn the cubes and cook for another 2-3 minutes until they are browned on all sides.
  7. Reduce heat. Turn the stove down to medium low.
  8. Add the aromatics. Throw in the 3 tbsp of chilled butter cubes, 4 cloves minced garlic, and 1 tbsp of fresh herbs.
  9. Baste the beef. As the butter melts and foams, toss the steak cubes continuously until they are coated in a glossy, fragrant sauce.
  10. Finish and rest. Stir in the 1/2 tsp lemon zest and remove from heat immediately. Let the steak rest for 3 minutes in the pan.