Description

This easy weeknight dish is bold, buttery, and made in one pan. Perfect with rice, roasted potatoes, or sautéed veggies like zucchini for a complete meal.

Ingredients

Scale

1 pound ribeye steak, cut into 1-inch cubes (trim excess fat)
Kosher salt and ground black pepper, to taste
2 teaspoons extra virgin olive oil
2–3 tablespoons butter (or ghee for Whole30/Paleo)
2–3 teaspoons minced garlic

Fresh parsley, roughly chopped, for garnish

Instructions

1. Prep the Steak

Pat the steak cubes dry with paper towels to help with browning.
Season generously with salt and pepper on all sides.

2. Sear the Steak Bites

Heat a large cast iron skillet over medium-high heat.
Add olive oil and swirl to coat the pan.
When the oil is hot and shimmering (it should sizzle when flicked with water), add the steak pieces in a single layer.
Sear for 30–60 seconds per side, just to develop a good crust—not to fully cook.
Transfer seared pieces to a plate and work in batches to avoid overcrowding the pan. Add more oil if needed between batches.

3. Finish in Garlic Butter

Reduce heat to medium.
Add butter and garlic to the pan. Let the butter melt and become fragrant, about 30 seconds.
Return all steak bites (and their juices) to the skillet.
Toss until evenly coated and cooked to your desired doneness. For medium-rare, aim for an internal temperature of 130–135°F.

4. Serve

Transfer to a serving dish, sprinkle with chopped parsley, and serve immediately.
Pairs well with rice, mashed potatoes, or sautéed zucchini.

Notes

Steak Cuts: Ribeye offers the best flavor and tenderness, but New York strip also works well.
Don’t Overcrowd: Searing in batches ensures a better crust and avoids steaming the meat.
Paleo/Whole30: Use ghee instead of butter to make it compliant.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.