Cut the steak into approximately 1 ½-inch pieces and pat them dry with a paper towel. Sprinkle with salt and pepper on all sides. I like to use Diamond Crystal kosher salt, about ¾ teaspoon plus ½ teaspoon of pepper.

Heat a large (12-inch) stainless steel or cast iron skillet over medium heat for about 3 minutes, then add 1 tablespoon of butter. When the butter begins to sizzle and brown, add the steak bites in a single layer, leaving at least ½ inch of space between them.