Ingredients
Equipment
Method
Step 1
- Pat the protein completely dry using paper towels to remove surface moisture. Season all sides generously with kosher salt and black pepper.
Step 2
- Heat avocado oil in a large cast-iron skillet over high heat until it just begins to smoke.
Step 3
- Add the protein in a single layer without overcrowding the pan. Sear undisturbed for 2 minutes to let a deep, golden-brown crust develop.
Step 4
- Flip and toss the pieces to flash-cook the remaining sides for another 1 to 2 minutes, then reduce the heat to medium-low.
Step 5
- Add the butter and minced garlic to the center of the skillet. Spoon the melted, foaming butter continuously over the protein for 1 minute
Step 6
- Remove the skillet from the heat, stir in finely chopped fresh parsley, and let the protein rest in its pan juices for 3 minutes before serving.
Notes
- You can easily swap the beef sirloin for boneless chicken breasts, pork chops, or salmon fillets cut into 1-inch cubes. Just adjust the flash-cooking time slightly to ensure poultry reaches its safe internal temperature.
- The Dry Surface Rule: Always pat the meat completely dry with paper towels before seasoning. Residual surface moisture creates steam in the hot pan, which drops the temperature and prevents the deep brown Maillard crust from forming.
- High-Smoke Point Oil: Use avocado oil or canola oil for the initial high-heat sear. Avoid using extra virgin olive oil or butter at the start, as their low smoke points will cause them to burn and taste bitter.
- Garlic Timing: Adding the minced garlic at the very end with the butter prevents it from scorching. Burnt garlic turns bitter and ruins the delicate flavor of the pan sauce.
- The Resting Period: Giving the protein 3 minutes to rest before serving allows the heat-constricted muscle fibers to relax, redistributing and locking in the savory juices.