Ingredients:

  • 2 lbs Top Sirloin, cut into 1-inch cubes
  • 2 tbsp Avocado oil
  • 1.5 tsp Kosher salt
  • 1 tsp Coarsely ground black pepper
  • 0.5 cup Unsalted high-fat European-style butter, slightly softened
  • 4 cloves Garlic, finely minced
  • 1 tbsp Fresh rosemary, finely chopped
  • 1 tbsp Fresh thyme, leaves removed
  • 1 tbsp Fresh Italian parsley, minced
  • 0.5 tsp Red pepper flakes
  • 1 Large Baguette, sliced and toasted
  • 1 tsp Flaky sea salt

Instructions:

  1. Pat the steak cubes completely dry with paper towels to ensure a high-quality sear. Season the cubes generously with kosher salt and black pepper.
  2. In a small mixing bowl, mash the slightly softened butter with the minced garlic, rosemary, thyme, and parsley until a uniform compound butter is formed.
  3. Heat a large cast iron skillet over high heat with avocado oil. Once the oil shimmers and a light wisp of smoke appears, add steak cubes in a single layer. Sear undisturbed for 2 minutes to develop a Maillard crust. Flip and sear for 1–2 additional minutes.
  4. Turn off the heat. Add the garlic herb compound butter to the pan. Use a spoon to baste the steak cubes continuously as the butter melts and foams, emulsifying into a sauce.
  5. Transfer the steak bites to a warmed platter and pour the remaining pan butter over them. Let rest for 3–5 minutes. Serve with toasted baguette slices and a finish of flaky sea salt.