• Trim off the large obvious pieces of fat that run along the side of the meat
• Cut cubes less than 1 inch wide
• If you see anymore large chunks of fat, gristle or long silvery membranes cut them off
• Sprinkle generously with kosher salt and freshly ground black pepper
• Toss the meat around a bit to thoroughly coat with the seasonings
• Turn on your ventilation fan overhead
• Heat the skillet over medium high to high heat
• As the pan heats, add olive oil
• Place some of the meat in the pan in a single layer
• It should sizzle loudly when it hits the pan - if it doesn't, the pan isn't hot enough
• Don't stir or disrupt the meat for 2-3 minutes
• You want it to sizzle and brown on one side
• Now scoop as many steak bites as you can with your spatula and flip them over
• Repeat until all the meat is turned
• Cook for an additional 1-2 minutes - just long enough to sear the outside of the meat but NOT cook the inside
• Rare: 120 degrees (4 minutes)Medium-Rare: 125 degrees (5 minutes)Medium: 130 degrees (6 minutes)
• Remove the meat to a clean plate
• Add a little more oil to the pan and repeat the cooking process with the next batch just as before
• Lastly when all the meat is nicely browned and removed to the plate pour garlic butter over the top

Garlic Butter

• Heat butter in a skillet. Add the garlic and cook for only 30-60 seconds, stirring to prevent garlic browning.