2 pounds of steak, I used beef tenderloin, cut into bite size pieces
4 cloves garlic, minced
¼ cup butter
¼ cup white wine
1 tablespoon olive oil
1 tablespoon fresh parsley, chopped
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon ground pepper
Cut the meat into bite-size chunks of your preference. I used beef tenderloin, but you could also use NY Strip or Ribeye. Season the meat with salt and pepper and smoked paprika.
Preheat a big cast iron skillet over high heat. Add the olive oil and brown the steak on all sides. Make sure the pan isn’t too full; else, the steak may steam rather than brown.
Remove and set aside the steak once it has been seared and reached your preferred temperature (I prefer 125F) when tested with a meat thermometer.
Cook the garlic for about 10 seconds in the skillet, being careful not to brown it. Then, to deglaze the pan, pour in the white wine (or beef broth). As you scrape out the brown chunks of taste, allow a third of the wine to evaporate.
Cook for another 2 minutes after adding the butter. Return the meat to the pan and add the butter. Serve garnished with parsley.
Refrigerate leftovers for a few days or freeze them in an airtight container.