Instructions
1. Prepare the Steak:

Season the steak cubes generously with salt and pepper.

Heat a large skillet over medium-high heat. Once hot, add 2 tablespoons of butter to the skillet. Let the butter melt and get slightly brown.

Add the steak cubes to the skillet in a single layer, making sure not to overcrowd them. If needed, work in batches.

Sear the steak bites for about 2-3 minutes, stirring occasionally, until they’re browned on the outside but still pink in the middle (or cooked to your desired doneness). If you like garlic, you can add minced garlic in the last minute of cooking.

Once cooked, transfer the steak bites to a plate and tent with foil to keep warm. If using, sprinkle with a pinch of red pepper flakes for heat.

2. Cook the Eggs:

In a bowl, beat the eggs with the milk (if using), salt, and pepper until well combined.

In the same skillet used for the steak (wipe it out if necessary), melt the remaining 2 tablespoons of butter over low heat.

Pour in the egg mixture. Let it sit, undisturbed, for a few seconds until it starts to set around the edges. Using a spatula, gently stir and fold the eggs from the edges towards the center. Repeat until the eggs are softly set and slightly runny in places. Remove from heat—the residual heat will finish cooking the eggs.

If you like cheese in your scrambled eggs, add shredded cheese in the last minute of cooking.

3. Serve:

Serve the buttery steak bites alongside the creamy scrambled eggs. Garnish with freshly chopped parsley for a touch of color and freshness.

Tips

Steak Choice: While ribeye adds a lot of flavors due to its marbling, you can use other cuts like sirloin or tenderloin for leaner options.
Butter: Using unsalted butter allows you to control the saltiness of the dish better. The butter not only adds flavor but also aids in creating a delicious crust on the steak.
Egg Cooking: For the creamiest scrambled eggs, cook them slowly over low heat, and constantly move them around the pan for even cooking.