Directions
- 1Cut the steak into ½-inch cubes.
- 2Place the steak cubes in a food-safe container, pour in the marinade until covered, mix well, and refrigerate for 1 hour.
- 3Remove the steak from the refrigerator, pat it dry and season it with Tony Chachere's No Salt Seasoning.
- 4Heat a cast iron skillet over medium heat with olive oil, then add steak cubes.
- 5Sear the steak until a nice crust forms on both sides, then remove.
- 6Add butter to the pan, then minced garlic. Cook until fragrant, then return the steak.
- 7Mix well, add parsley, and cook until the steak reaches 130°F (medium-rare).
- 8Plate it up, drizzle on the garlic butter, and enjoy!
Ingredients
- 1 bottle Tony Chachere's Butter Jalapeño Injectable Marinade
- 5 oz Tony Chachere's No Salt Seasoning
- 1 piece Prime Tri-Tip
- 3 tbsp minced garlic
- 4 tbsp salted butter
- 1 tbsp olive oil
- 1 pinch parsley
Equipment
KnifeFood safe containerCast iron skillet
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