Ingredients:

  • 1.5 lbs Top sirloin steak, cut into 1.5-inch cubes or thick strips
  • 1.5 tsp Coarse sea salt
  • 1 tsp Freshly cracked black pepper
  • 2 tbsp High-smoke point oil (Avocado or Grapeseed oil)
  • 4 tbsp Unsalted butter, cold
  • 6 cloves Fresh garlic, smashed but kept whole
  • 3 sprigs Fresh rosemary
  • 4 sprigs Fresh thyme
  • 1 tsp Smoked paprika

Instructions:

  1. Pat the beef sirloin dry with paper towels until no moisture remains on the surface. Season aggressively with salt and pepper. Let the meat sit at room temperature for 10 minutes.
  2. Heat a heavy-bottomed cast-iron skillet over medium-high heat until the oil shimmers. Place the beef in a single layer, ensuring the pan is not crowded.
  3. Flash-sear the beef untouched for 2-3 minutes until a mahogany-colored crust forms, then flip the pieces.
  4. Reduce the heat to medium. Add the cold butter, smashed garlic, rosemary, and thyme. Tilt the pan and continuously spoon the foaming flavored butter over the beef.
  5. Remove the beef from the pan when the internal temperature reaches 140°F (60°C) for medium.
  6. Allow the meat to rest for 5 minutes before serving to allow internal juices to redistribute and carry-over cooking to reach final temperature of 145°F.