▢2 pounds of steak, I used beef tenderloin, cut into bite size pieces
▢4 cloves garlic, minced
▢¼ cup butter
▢¼ cup white wine
▢1 tablespoon olive oil
▢1 tablespoon fresh parsley, chopped
▢½ teaspoon smoked paprika
▢½ teaspoon salt
▢¼ teaspoon ground pepper
INSTRUCTIONS
Cut the steak of your choice into bite-size pieces. I used beef tenderloin, but you can use NY Strip or Ribeye if you’d like. Sprinkle the steak with smoked paprika, salt and pepper.
Heat a large cast iron skillet to medium high. Add in the olive oil, then sear all sides of the steak. Be sure not to overcrowd the pan, otherwise the steak will steam, rather than sear.
Once the steak is seared and reaches your desired temperature when checked with a meat thermometer (I prefer 125F), remove and set aside.
Add the garlic to the skillet, and cook for just about 10 seconds, careful not to let it brown. Then pour in the white wine (or beef broth), to deglaze the pan. Allow ⅓ of the wine to evaporate as you’re scraping up the brown bits of flavor.
Add in the butter and cook for another 2 minutes. Add the steak back in and toss in the butter. Garnish with parsley and serve.
Store leftovers in the fridge for a few days or freeze in an airtight container.
RECIPE NOTES
Steak Cooking Temperatures/Degrees of Doneness
Rare (cool red center): 120-130°F
Medium Rare (warm red center): 130-135°F
Medium (warm pink center): 135-145°F
Medium Well (slightly pink center): 145-155°F
Well Done (no pink): 155-165°F
I used beef tenderloin for this recipe, but if you’d rather use another cut, ribeye or NY strip would work best.
If you don’t want to use white wine, you can substitute with beef or chicken stock.
