Ingredients:

  • 1.5 lbs minute steaks (thin-cut sirloin or tenderized cube steak)
  • 1 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp coarsely ground black pepper
  • 4 tbsp unsalted butter, slightly softened
  • 3 cloves garlic, finely minced
  • 1 tsp fresh parsley, finely chopped
  • 1/2 tsp lemon zest
  • 1/4 tsp smoked paprika

Instructions:

  1. Remove the steaks from the refrigerator 15 minutes prior to cooking. Use paper towels to pat every square inch of the meat bone-dry to ensure a proper sear.
  2. Season the steaks aggressively with kosher salt and black pepper only seconds before they hit the pan to prevent moisture extraction.
  3. Heat a 12-inch cast iron skillet over high heat until the avocado oil is shimmering and just beginning to wisp smoke.
  4. Place steaks in the pan without crowding (work in batches if necessary). Press down with tongs for surface contact. Sear for 1 to 2 minutes until a deep mahogany crust forms.
  5. Flip the steaks and sear for an additional 1 to 2 minutes.
  6. Immediately reduce heat to medium-low. Add the unsalted butter, minced garlic, parsley, lemon zest, and smoked paprika to the pan, spooning the melting butter over the steaks to finish.