Cut the steak into approximately 1 ½-inch pieces and pat them dry with a paper towel. Sprinkle with salt and pepper on all sides. I like to use Diamond Crystal kosher salt, about ¾ teaspoon plus ½ teaspoon of pepper.

Heat a large (12-inch) stainless steel or cast iron skillet over medium heat for about 3 minutes, then add 1 tablespoon of butter. When the butter begins to sizzle and brown, add the steak bites in a single layer, leaving at least ½ inch of space between them (if you’re using a smaller skillet, you may need to work in batches).

Without moving the steak bites, sear them for about 3 minutes. Use a pair of tongs or a spatula to flip them over, then sear until they are well browned and cooked to medium doneness (140 to 145ºF in the middle when measured with an instant-read thermometer ), 2 to 3 minutes. Transfer the steak bites to a dish.

Turn the heat down to medium-low. Add the remaining 2 tablespoons of butter and the chopped garlic to the pan. Sauté until the garlic is cooked through and no longer smells raw (but is not browned), 2 to 3 minutes, using a wooden spatula to nudge all of the browned bits from the bottom of the pan.

Remove the pan from the heat. Add the steak bites back to the pan and toss to coat them evenly with the garlic butter. Transfer the steak bites to a serving dish, sprinkle with parsley (if using), and serve right away. Love this recipe? Let us know with a rating and review!