Choose the right cut. Sirloin offers a great balance of tenderness and price. Ribeye is richer. Trim visible fat and cut into even 1-inch cubes so they cook uniformly.

Pat dry and season well. Moisture is the enemy of a good sear. Pat the steak dry with paper towels. Toss with 1–1.5 teaspoons kosher salt, 1 teaspoon black pepper, and 1 teaspoon smoked paprika. Let it sit 10–15 minutes at room temperature.

Preheat the pan properly. Use a large cast iron or stainless steel skillet. Heat over medium-high until very hot. Add 1 tablespoon olive oil and swirl to coat.

Sear in batches. Add steak in a single layer with space between pieces. Don’t crowd the pan. Sear 1–2 minutes per side until browned with a crust and medium-rare to medium inside. Transfer to a plate and repeat with remaining steak, adding a little oil if needed.

Make the garlic butter. Reduce heat to medium-low. Add 4 tablespoons butter to the pan. When melted and foamy, stir in minced garlic and a pinch of red pepper flakes. Cook 30–60 seconds until fragrant, scraping up browned bits. Don’t burn the garlic.

Toss and finish. Return steak and any juices to the pan. Toss in the garlic butter to coat. Add 1–2 teaspoons lemon juice and a little zest to brighten. Sprinkle chopped parsley or thyme. Taste and adjust salt and pepper.

Prep the sides. While steak rests, cook your chosen sides. Roast potatoes or vegetables, or steam greens. Keep seasonings simple—olive oil, salt, pepper—so the garlic butter shines.

Portion for meal prep. Divide steak and sides into 4–5 airtight containers. For best texture, put the steak on top or in a separate compartment to avoid sogginess.