Ingredients
- Steak & Seasonings:
- 2 lbs top sirloin steak, cut into 1-inch cubes
- 1½ teaspoons salt
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon paprika
- ¾ teaspoon brown sugar
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- ½ teaspoon mustard powder
- 2–3 tablespoons olive oil
- Garlic Butter Sauce:
- ¾ cup dry white wine or chicken broth
- 4 tablespoons unsalted butter
- 4 cloves garlic, thinly sliced
- 4 sprigs fresh thyme
- 1 tablespoon fresh parsley, finely chopped
Instructions
- Combine garlic powder, onion powder, paprika, brown sugar, black pepper, chili powder, and mustard powder in a small bowl.
- Pat steak cubes dry and season with salt, then coat evenly with seasoning mixture.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear steak in batches about 1 minute per side (4 minutes total per batch). Remove and set aside.
- Turn off heat briefly, add white wine, then return to medium heat. Scrape browned bits and reduce by half, about 6 minutes.
- Add butter, garlic, and thyme. Simmer 3 minutes until fragrant and slightly thickened.
- Return steak and juices to skillet. Spoon sauce over steak and cook 2–3 minutes until desired doneness.
- Garnish with fresh parsley and serve immediately.
Notes
- Add mushrooms during wine reduction for extra depth.
- Stir in ¼ cup heavy cream for a creamy sauce variation.
- Use ribeye, strip steak, or tenderloin for richer flavor.
- Store refrigerated up to 3 days or freeze up to 3 months.
- Reheat gently to avoid overcooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 34 g
- Cholesterol: 105 mg
