1. Mix your compound butter: in a medium bowl combine herbs, chilies, green onions & garlic with a spoon and reserve at room temperature.

2. Sear your steak: first, dry the meat very, very well with paper towel. Season with salt and pepper to taste. Using a large, heavy pan over medium-high heat, bring your pan to temperature, so that it’s hot enough to make water dance if you drop a little in. Then add enough oil to coat the pan well. Add steak bites, in a single layer leaving space between to brown. Work in batches if needed. Add a bit of butter to help to brown. I prefer to serve medium rare to rare, so I sear only two side then set aside, off the heat.

3. Degrease your pan: once your steak bites are seared, pour off spent cooking oil and discard.

4. Finish with compound butter: reduce your heat to medium, then return the same pan to the heat. It should be well covered in suc from the steak. Add waiting compound butter to deglaze your pan and create your sauce. Let butter bubble to lightly cook garlic, about 1 minute. Return steak bites and all meat drippings to the pan. Toss over the heat and serve immediately.