2lbs Top Sirloin Steak, cut into 1 inch chunks (roughly 2 pounds +/-)
4tablespoonsalted butter (unsalted would be fine too)
5-6fresh garlic cloves, chopped
2teaspoonfresh rosemary, chopped
Cut your steak into 1 inch chunks, cutting away any gristle or large pieces of fat. Season the pieces with all the salt and pepper.
Heat 1 tablespoon of oil in a cast iron or non-stick skillet over medium-high heat. NOTE: you will want to cook/sear your steak in 3-4 batches so the pan does not overcrowd. Have a plate to the side to set each batch as it is done.
Cook each batch for 2 ½ minutes total:1. Lay the first batch of steak bites in the hot oil and let it sit for 1 minute. 2. Flip and cook for an additional 1 minute.3. The final 30 seconds you can sear another side or stir around the pan. Set the first batch aside and continue to cook the additional batches, adding a little oil to the pan with each new batch.
After all the steak is cooked, remove the pan from the heat.
Chop the garlic and rosemary.
Place the cooled pan over medium low heat. Melt the butter with the garlic and rosemary. Cook for about 4 minutes, stirring occasionally and scraping up any yummy browned bits on the bottom of the pan.
Add the cooked steak pieces (including all the juices on the plate) and 1 teaspoon worcestershire sauce to the pan and stir to coat with the garlic butter for 1 minute.