Ingredients:

  • 5 lbs Beef Sirloin, Flank, or Tri-Tip (cut into 1–1.5 inch cubes)
  • 2 Tbsp Extra Virgin Olive Oil
  • 3 Tbsp Low-Sodium Soy Sauce
  • 2 Tbsp Worcestershire Sauce
  • 1 tsp Dijon Mustard
  • 1 tsp Garlic Powder
  • 1 tsp Freshly Ground Black Pepper
  • Kosher Salt, as needed
  • 4 Tbsp Unsalted Butter, cold, cut into 4 cubes/pats
  • 1 medium Shallot, finely minced (or 2 Tbsp Onion)
  • 3 cloves Fresh Garlic, minced
  • 1 tsp Fresh Thyme Leaves
  • ½ tsp Chopped Fresh Rosemary
  • ¼ cup Beef Stock (or Red Wine)

Instructions:

  1. Trim any large pieces of silver skin or excess fat from the beef. Cut the steak into roughly equal 1 to 1.5-inch cubes. Consistency is key for even cooking.
  2. In a bowl or Ziplock bag, combine the steak tips, 2 tablespoons olive oil, soy sauce, Worcestershire, Dijon, garlic powder, and black pepper. Toss well to coat every piece.
  3. Marinate in the refrigerator for a minimum of 1 hour, or up to 4 hours.
  4. Remove the steak tips from the marinade and place them on a paper towel-lined tray. Pat them aggressively dry. Sprinkle the dried tips liberally with Kosher salt just before cooking.
  5. Place the cast iron skillet over high heat. Add 1 tablespoon of olive oil (or neutral oil like grapeseed). Wait until the oil is shimmering and just beginning to smoke.
  6. Place half of the steak tips into the hot pan, ensuring there is space between each piece. Sear undisturbed for 2–3 minutes until a deep brown crust forms on the bottom side.
  7. Turn the pieces with tongs and continue cooking, flipping occasionally, until the desired internal temperature is reached (130–135°F for Medium-Rare).
  8. Transfer the cooked steak tips immediately to a clean cutting board or warm plate. Cover loosely with foil and rest for 5–7 minutes.
  9. Reduce the heat to medium. Add the minced shallots to the skillet (if necessary, wipe out any burnt bits first, but leave the brown 'fond'). Sauté for 1 minute until soft.
  10. Add the minced garlic, thyme, and rosemary. Cook for 30–60 seconds until fragrant—do not let the garlic burn!
  11. Pour in the beef stock and scrape up all the brown bits (fond) stuck to the bottom of the pan. Let the liquid reduce by half.
  12. Remove the pan from the heat. Add the cold cubes of unsalted butter one at a time, whisking constantly until a rich, emulsified sauce forms.
  13. Add the rested steak tips (and any accumulated resting juices) back into the pan. Toss gently to coat them thoroughly in the butter sauce. Serve immediately.