Method
- Step 1: Take steak out of the fridge and let it sit at room temperature for 20–30 minutes for more even cooking. Pat it very dry with paper towels, cut into 1-inch cubes, and season generously with salt and black pepper.Step 2: Heat a large cast-iron skillet over high heat. Add olive oil and 1 tablespoon butter. When the pan is shimmering hot (almost smoking), it’s ready for searing.Step 3: Add steak bites in a single layer without crowding. Sear undisturbed for 2 minutes to build a deep crust. Flip each piece and cook 1–2 minutes more for medium-rare, or longer if you want medium or well-done. Transfer steak to a plate and loosely cover with foil.Step 4: Reduce heat to medium. Add the remaining 3 tablespoons butter to the same pan. Once melted, add garlic and thyme and cook for 30–60 seconds, stirring constantly, just until fragrant (do not brown the garlic).Step 5: Return steak bites to the skillet with any juices. Toss for about 30 seconds until everything is coated in garlic butter. Remove from heat immediately, garnish with parsley, and finish with a squeeze of lemon juice if you like a brighter flavor. Serve hot.
Notes
Nutrition Facts (per serving): Carbs: 2g | Protein: 35g | Fat: 30g