Ingredients:

  • 1 lb sirloin steak, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the steak cubes completely dry with paper towels and season generously with salt and pepper. Note: Moisture on the surface creates steam, which prevents browning.
  2. Heat olive oil in a skillet over medium high heat until shimmering.
  3. Add steak bites in a single layer, sear undisturbed for 2 minutes, toss and cook for another 2 minutes until a mahogany crust forms.
  4. Remove steak to a plate and let them rest. Note: This prevents overcooking while you make the sauce.
  5. Lower heat to medium and melt butter in the same pan, scraping up the brown bits.
  6. Stir in minced garlic and sauté for 30 seconds until fragrant but not brown.
  7. Pour in the heavy cream and simmer for 2–3 minutes until the sauce slightly thickens.
  8. Whisk in the grated Parmesan cheese until the sauce is smooth and glossy.
  9. Return steak and juices to the pan, toss for 60 seconds to coat.
  10. Garnish with fresh parsley and serve immediately.