Garlic Herb Steak Tips

Make the marinade. In a bowl or zip-top bag, mix soy sauce, balsamic vinegar, olive oil, brown sugar, half the garlic, kosher salt, black pepper, smoked paprika, and Worcestershire (if using).

Marinate. Add steak tips, toss to coat, and refrigerate for 30 minutes (or up to 8 hours). If you are in a rush, even 15 minutes helps, but give it 30 if you can.

Dry the steak for better browning. Remove steak from the marinade and pat very dry with paper towels. Important: Save the marinade in a small saucepan for later.

Boil the reserved marinade. Bring the reserved marinade to a rolling boil, then reduce to a simmer for 1 to 2 minutes. Turn off the heat. (Keep an eye on it, it can reduce quickly because of the sugar and salt.)

Heat the skillet. Place a large cast iron or heavy skillet over medium-high heat until it is very hot. A drop of water should sizzle and evaporate quickly. Turn on the hood or crack a window, this is a high-heat situation. Add 1 to 2 teaspoons neutral oil (avocado or grapeseed are great here) and swirl.

Sear in batches. Add steak tips in a single layer. Do not crowd the pan. Sear 2 to 3 minutes without moving them, then flip and cook 1 to 3 minutes more until browned and the thickest pieces reach 130 to 135°F for medium-rare. Transfer to a plate and repeat with remaining steak.

Make the quick pan finish. Reduce heat to medium. Add butter to the skillet. When it melts, add the remaining garlic and stir for 20 to 30 seconds until fragrant.

Glaze and toss. Add 2 to 4 tablespoons of the boiled marinade, scrape up the browned bits, then return steak tips (and any juices) to the pan. Toss for 30 to 60 seconds to coat. Add another tablespoon only if you want it saucier.

Brighten and serve. Turn off heat. Add parsley, rosemary or thyme (if using), and lemon juice. Taste and add a pinch of salt if needed. Serve immediately.