Ingredients:

  • 1 lb sirloin steak, cut into 1-inch cubes
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp olive oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • ¾ cup heavy cream
  • ½ cup parmesan cheese, freshly grated
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the steak cubes completely dry with paper towels. Season generously with salt and pepper. Note: Dry meat equals better browning.
  2. Heat olive oil in a 12 inch cast iron skillet over medium high heat until shimmering.
  3. Add steak in a single layer and sear for 2 minutes per side until a deep brown crust forms.
  4. Remove steak to a plate immediately. Note: This prevents overcooking during the sauce phase.
  5. Reduce heat to medium. Add butter to the same pan.
  6. Once bubbling, stir in the minced garlic and dried oregano, sautéing for about 60 seconds until fragrant and golden.
  7. Pour in the heavy cream, scraping the bottom of the pan to release the browned beef bits.
  8. Simmer for 2-3 minutes until the sauce is slightly thickened.
  9. Stir in the parmesan cheese until melted and smooth.
  10. Return the steak bites to the pan, tossing for 1 minute until coated and glossy. Garnish with fresh parsley.