WEBPat the steak dry and season with a generous pinch of sea salt and cracked black pepper. Cut it into cubes. 2. Sear the steak. Heat oil in a skillet over medium-high heat. Add the steak in a single layer, searing for 2-3 minutes on each side. Remove from the skillet and set aside. 3. Make the garlic butter sauce.
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WEBSeason the beef with salt and pepper on both sides. Heat the oil in a large heavy skillet over medium-high heat. Add the steak tips to the skillet and cook for 1-2 minutes on each side. Stir in the butter and garlic and cook for 20 seconds. Check for seasoning, garnish with parsley, if desired, and enjoy!
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WEBRemove the skillet from the heat to cool it down. Reduce the heat to low so that you don't burn the garlic or the butter. Add the remaining 3 tablespoons of butter to the skillet, along with the garlic, fresh herbs, crushed red pepper, and soy sauce. Sauté for 1 minute, making sure to not burn the garlic.
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WEBTransfer the cooked steak to a large bowl and place to the side. To the hot skillet add the ghee and the minced garlic. Heat for 30 seconds. Transfer the steak back to the skillet and mix together with a large wooden spoon. Make sure to coat the steak evenly with the butter and garlic mixture.
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WEBSear for 4-5 minutes total, flipping to different sides every 1-2 minutes, until a browned crust forms on all sides and the internal temperature is 10 degrees F below your desired doneness (see my tips in the post above for details). Reduce heat to low. Add the butter and let it melt. Add the minced garlic and parsley.
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WEBInstructions. Heat a large skillet over medium-high heat. Add the butter, allow it to melt, then add the steak cubes. Sear all sides, about 2-5 minutes. Add the garlic, optional Worcestershire sauce, and season with salt & pepper to taste. Continue to cook the steak bites to your preferred doneness, usually another 1-2 minutes.
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WEBBrown meat in hot oil, about 3-5 minutes per side, then set aside. Place sliced mushrooms and onions into slow cooker. Top with browned beef, broth, Worcestershire sauce, garlic powder, thyme, oregano, basil, and parsley. Cover crock and cook on low 6 to 8 hours or until meat is fork tender. Sauce will be thin.
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WEBSeal the bag and marinate for 30 minutes to 8 hours. When ready to cook, heat a cast iron skillet over high heat with a tablespoon of oil. Drain the marinade from the steak and pat the steak bites dry. Add to the hot skillet and cook, stirring occasionally, until browned on all sides and cooked to your liking.
WEBMake the garlic butter: In a bowl, combine softened butter, minced garlic, chopped parsley, thyme, black pepper, and salt. Top each steak with a dollop of garlic butter, and remove from the heat. Allow the steaks to cool for at least 5 minutes before serving. Garnish with more fresh herbs and serve with pan-roasted asparagus.
WEBSeason with salt and pepper and toss to evenly coat. Once pan is hot, add canola oil. When hot and rippling, add sirloin tips to pan, spreading into an even layer with no meat touching, if possible (you may need to cook in two batches using a small pan). Sear your steak on the first side for 2 minutes, then flip.
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WEBAdd the minced garlic to the butter; cook for approximately 1 minute. Return the steak back to the skillet. Stir to coat the steak bites in the garlic butter sauce and continue to cook for an additional minute or so. Remove the pan from heat and sprinkle with chopped parsley, salt, and pepper, to taste. Enjoy!
WEBAdd all ingredients (except olive oil and butter) to a large mixing bowl. Toss to coat. Make sure that all pieces of the meat are evenly coated in the coconut aminos and spices. If time allows, refrigerate for 2 hours, up to 24 hours. This allows the flavors to really come together and soak into the meat.
WEBStir and continue cooking for another 1-3 minutes or until the steak is done to your liking. Transfer the steak bites to a bowl and turn your skillet down to medium heat. Add the butter to the pan and allow it to melt. Add the garlic and cook for about 30 seconds while stirring. Pour the garlic butter over the steak bites and mix well.
WEBCut the steak into 1-inch pieces. Toss with steak spice. Preheat a 10-inch cast iron skillet over medium-high heat. Add 1 tablespoon vegetable oil. Add half of the steak steak in a single layer and cook for 2-3 minutes without stirring. Stir and cook 1 minute more, transfer to a plate. Repeat with the remaining steak.
WEBInstructions. Mix the garlic and softened butter together in a bowl. Trim the excess fat off the steak and dice into 1.5 inch cubes. Season with salt and pepper. Heat 2 tablespoon of garlic butter in a large non-stick frying pan or cast iron skillet. Add the steak in a single layer. Cook on high till browned, approx. 2 minutes.
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WEBMushrooms: Add sliced mushrooms, sautéed with onions and garlic, for an earthy flavor.; Parmesan cheese: Sprinkle freshly grated Parmesan cheese on the steak bites before serving for a cheesy twist.; Zucchini: Boost the vegetable content with bite-sized pieces of zucchini, sautéed with onions for added crunch.; Lemon zest: Add a zest of lemon …