2 tbsp butter
Trim all visible fat and gristle off the steak and cut into bite size pieces. Sprinkle a generous amount of salt, pepper, and garlic powder on your meat and let sit for 20-30 minutes. The salt needs this amount of time to season the meat. If you leave it on any shorter, it may simply dry it out. Heat up butter in a skillet over high heat (the pan needs to be HOT!) until it starts to turn brown. Dump enough of the meat so that there is only a single layer in the pan. Cook for 30-45 seconds, flip and cook another 30-45 seconds. Remove to a plate, add more butter to the pan and repeat process until the rest of the meat is cooked. Use the leftover butter as a gravy for mashed potatoes or pour over the served steak.
- I know it sounds like an incredibly short time to cook the meat, but remember that it will continue cooking after you remove it to the pan. Cook it as directed and it will be perfect medium rare deliciousness. (Trust me, I cooked it longer and some of the pieces were overcooked!)