Directions
Pat the steak cubes very dry with paper towels. This helps them sear instead of steam. If using, season all over with salt and pepper.
In a large, heavy skillet (cast iron works best), heat 2 tablespoons of the butter over medium-high heat until fully melted and just beginning to brown around the edges.
Add about half of the steak cubes in a single layer, leaving a little space between pieces so they can develop a good crust. Don’t overcrowd the pan; work in batches if needed.
Let the steak sear undisturbed for 1–2 minutes, until the bottoms are deeply browned and slightly charred on the edges. Flip and cook another 1–2 minutes, or until browned on the second side and cooked to your preferred doneness.
Transfer the first batch of steak bites to a warm plate or serving platter. Add another 1 tablespoon of butter to the skillet, let it melt, and repeat with the remaining steak cubes.
Once all the steak is seared and resting on the platter, reduce the heat to low. Add the remaining 1 tablespoon of butter to the skillet along with the minced garlic.
Stir constantly, cooking the garlic in the hot butter for 20–30 seconds, just until fragrant and lightly sizzling. Do not let the garlic brown too much or it can turn bitter.
Immediately pour the hot garlic butter over the warm steak bites on the platter, tossing gently to coat all the pieces. Serve right away while still sizzling and juicy.
