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Pat the steak cubes dry with paper towels. Season generously with salt and black pepper.

Heat olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering.

Add half of the steak to the skillet in a single layer, ensuring not to overcrowd the pan. Sear for 2-3 minutes per side until browned. Remove from skillet and set aside. Repeat with the remaining steak.

Reduce heat to medium. Add butter to the skillet and allow it to melt. Add minced garlic, chopped rosemary, and thyme. Sauté for 1 minute until fragrant.

Add sliced red onion and bell peppers to the skillet. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.

Return the seared steak to the skillet. Add halved cherry tomatoes and chopped fresh parsley. Toss everything together to coat the steak and vegetables in the garlic herb butter.

Cook for another 1-2 minutes, stirring gently, until the tomatoes are slightly softened and the steak is heated through. Remove from heat.

Let the skillet rest for 5-10 minutes before serving to allow the flavors to meld and the steak to reabsorb its juices.


Pat the steak cubes dry with paper towels. Season generously with salt and black pepper.

Heat olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering.

Add half of the steak to the skillet in a single layer, ensuring not to overcrowd the pan. Sear for 2-3 minutes per side until browned. Remove from skillet and set aside. Repeat with the remaining steak.

Reduce heat to medium. Add butter to the skillet and allow it to melt. Add minced garlic, chopped rosemary, and thyme. Sauté for 1 minute until fragrant.

Add sliced red onion and bell peppers to the skillet. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.

Return the seared steak to the skillet. Add halved cherry tomatoes and chopped fresh parsley. Toss everything together to coat the steak and vegetables in the garlic herb butter.

Cook for another 1-2 minutes, stirring gently, until the tomatoes are slightly softened and the steak is heated through. Remove from heat.

Let the skillet rest for 5-10 minutes before serving to allow the flavors to meld and the steak to reabsorb its juices.
