If anyone is to know anything about me, its that I a.b.s.o.l.u.t.e.l.y love steak.
In fact, my favorite animal is steak!
(Just kidding, I swear I know steak is not an animal)
In all actuality, I should admit that when it comes to the king of meat, I can become a bit of a snob. I learned a long time ago that if I am on the Cape not to go to a seafood joint and order a steak because chances are I am just going to leave disappointed. It isn’t their fault though, it’s just not their specialty and nine out of ten times it’s going to be overcooked and overall not executed well.
I am sorry but it’s much like getting the mozzarella sticks at the local Chinese Buffet.
Not a good idea.
I will say though if someone was to ever get on my bad side, the best way to make amends and win my heart back is to cook me a really really good steak.
You know the kind I am talking about… I’ll take the steak that was just passed over the coals and is still moo’ing.
1 1/2 Lbs Sirloin Steak Tips; cut into bite-sized pieces
1 Tbsp Olive Oil
3 Tbsp Butter
5 Cloves Garlic; minced
1/3 Cup Dry White Wine
Kosher Salt + Cracked Pepper
Season steak with kosher salt and fresh cracked pepper. Add olive oil to a large skillet and heat over high heat. Once the oil is hot add the steak to the pan in an even layer.
Allow to cook undisturbed for 2 minutes then stir. Cook another 2-3 minutes until browned on the outside. Depending on how you like your steak cooked, a total cook time of 4 minutes got me the beautiful rare steak that I live for, but if you like it a little more done then add another minute.
Transfer steak to a plate and add butter to the skillet. Add minced garlic and reduce heat to medium cooking for 30 seconds or until soft and fragrant. Pour the white wine into the skillet and using a wooden spoon scrape up the browned bits in the pan. Allow to simmer over medium heat until reduced by half, about 3-5 minutes.
Taste your pan sauce and season with additional salt and pepper if needed. In my case, I thought it was perfect but to each their own! Once satisfied with the butter white wine sauce add your steak bites back to the skillet and remove from heat. Give them a good toss and a heavy dusting with the chopped parsley.