The Weeknight Table

Ingredients

Produce

• 3 cloves garlic, minced
• 1 tablespoon shallot, minced
• 1 teaspoon chopped parsley

Meat

• 2 boneless ribeye steaks, cut into bite-size cubes

Dairy

• 1 stick (½ cup) unsalted butter
• ½ cup freshly grated Parmesan cheese

Pantry

• 1 teaspoon olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• A few dashes Worcestershire sauce

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Instructions

Pat the ribeye bites completely dry with paper towels. This step matters — moisture prevents a proper sear.

Heat a large heavy skillet (preferably cast iron) over medium-high heat. Add the olive oil. Once the oil is shimmering and just beginning to smoke, add the steak bites in a single layer. Do not overcrowd the pan. Work in batches if necessary.

Season with kosher salt and black pepper. Let the steak sear undisturbed for 1–2 minutes to develop a crust. Flip and cook another 1–2 minutes until the steak is just shy of your desired doneness.

Reduce the heat to medium. Add the butter, Worcestershire sauce, minced garlic, and shallot. As the butter melts, spoon it continuously over the steak bites. Cook for 1–2 more minutes until fragrant and the steak reaches your preferred doneness.

Remove the skillet from the heat. Immediately stir in the grated Parmesan cheese and chopped parsley. Toss until the cheese melts into the butter and creates a glossy garlic Parmesan sauce that coats every piece.

Serve immediately while hot.