Garlic Butter Mushroom Steak Tips

Ingredients

• 130 ml Extra virgin olive oil(27g)
• 260 g Unsalted butter(60g)
• 330 g Fresh garlic (finely minced)(30g)
• 410 g Fresh thyme or rosemary sprigs(10g)
• 530 ml Beef broth(30g)
• 615 ml Worcestershire sauce(18g)
• 78 g Sea salt(8g)
• 85 g Cracked black pepper(5g)
• 9700 g Sirloin or ribeye steak(700g)
• 10300 g Cremini or white button mushrooms(300g)
• 115 g Garlic powder(5g)
• 123 g Onion powder(3g)
• 133 g Smoked paprika(3g)
• 1410 g Fresh Italian parsley (finely chopped)(10g)
• 151 pinch Red chili flakes(0.5g)

Instructions

1. 1Pat the steak tips dry with paper towels and toss them in a bowl with the spice rub, salt, and pepper.
2. 2Heat olive oil in a large cast-iron skillet over high heat until smoking; sear steak in batches for 2 minutes until browned but tender.
3. 3Remove the seared steak tips from the pan and set them aside on a plate to keep them juicy.
4. 4In the same skillet, melt 30g of butter and add the mushrooms in a single layer.
5. 5Sauté the mushrooms for 5-7 minutes without moving them much until they are deeply browned and caramelized.
6. 6Stir in the minced garlic and fresh thyme sprigs, cooking for 1 minute until the fragrance is released.
7. 7Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pan to incorporate the flavorful browned bits.
8. 8Stir in the remaining 30g of butter until the sauce becomes glossy and slightly thickened.
9. 9Return the steak tips and any accumulated juices to the pan, tossing them with the mushrooms and garlic butter for 1 minute.
10. 10Garnish immediately with fresh chopped parsley and serve warm directly from the skillet.