1teaspoon coarse-grained Kosher salt, (use more according to your liking) - do not use table salt
Crush the whole black peppercorns with mortar and pestle, or heavy-duty pot.
Cut the steak into bite-size pieces (about ¾-inch cubes). Trim any large chunks of fat (leaving a tiny bit of fat is okay), and remove any gristle, or long silvery membrane.
Marinate while You Bring the Steak to Room Temperature:
Place the steak bites in a large bowl. Season the steak with salt and crushed black peppercorn. Be sure to coat the entire surface of the meat. Let the steak on the counter for about 20-30 minutes before cooking so the meat will cook evenly from edge to center.
Sear the Steak:
Heat the skillet over high heat. As the pan heats, add about 1 tablespoon of oil.
Place some of the meat in the pan in a single layer. Make sure that you hear that loud sizzling noise. If it doesn't, the pan isn't hot enough. Cook undisturbed for about 45 seconds - 1 minute or until it develops enough of a crust and no longer stick. Continue cooking and flipping for a total of 3-4 minutes. The cooking time will vary depending on how thick your steaks are and on how you like it cooked (medium-rare, medium, or well done). Transfer the meat to a plate.Repeat this process if you need to work in multiple batches, depending on the size of your pan. Also be sure to scrape the bottom of the pan often to avoid burning.
While the steaks rest, turn the heat down to medium-low heat. Add butter and minced garlic. Sauté the minced garlic just until fragrant for about 30 seconds. Be sure to keep scraping the brown bit from the bottom of the pan. Turn off the heat.
Carefully add the seared steak back into the pan. Stir and cover the meat with the garlic butter evenly.
Serve and enjoy!
For medium-rare is between 125°F and 130°F, the medium is between 135-145 °F, and well done is between 145-155 °F.