Ingredients:

  • 1.5 lbs shaved beef (ribeye or sirloin)
  • 1 tbsp avocado oil
  • 1 tsp coarse Kosher salt
  • 1/2 tsp cracked black pepper
  • 3 tbsp unsalted butter, cold and cubed
  • 4 cloves garlic, minced
  • 1 tsp Worcestershire sauce
  • 1 tbsp fresh Italian parsley, chopped

Instructions:

  1. Pat the shaved beef thoroughly dry with paper towels to remove surface moisture. Season with kosher salt and black pepper immediately before cooking.
  2. Heat avocado oil in a large cast iron skillet over medium high heat until shimmering. Add the beef in half separate batches to avoid crowding the pan.
  3. Sear each batch undisturbed for 2 minutes to develop a deep brown crust. Flip and cook for an additional 60 seconds until no pink remains, then transfer to a plate.
  4. Reduce heat to medium. Add minced garlic. Cook for 45 seconds until fragrant but not brown.
  5. Stir in Worcestershire sauce, scraping the bottom of the pan to release the fond.
  6. Return the cooked beef to the pan. Turn off the heat and toss in 3 tbsp of cold, cubed butter. Stir constantly until the butter melts into a silky glaze.
  7. Remove from heat, garnish with fresh parsley until evenly distributed, and serve immediately.