Cut your steaks into even bite-sized cubes. Add them to a bowl with the salt and black pepper. Toss to coat.
2 steaks, ½ teaspoon salt, 1 teaspoon black pepper
In a small bowl, mix together the softened butter, miso paste, and gochujang until fully combined. Set aside.
¼ cup unsalted butter, 1 tablespoon white miso paste, 1 teaspoon gochujang
Heat a cast iron skillet over high heat. Add the avocado oil and let it get very hot. You want the steak to sizzle the second it hits the pan.
2 tablespoons avocado oil
Add the steak bites in a single layer, don't crowd the pan. Sear for 1 minute on the first side without moving them, then flip and sear for another minute. Work in batches if needed.
Remove the steak from the pan and set aside on a plate.
Reduce the heat to medium. Add the minced garlic to the same pan and add the miso butter.
4 cloves garlic
Stir and let the butter melt for about 1 to 2 minutes until the garlic is fragrant and the butter sauce comes together.
Add the steak bites back into the pan and toss to coat in the sauce.
Serve immediately over mashed potatoes. Top with fresh parsley.
Mashed potatoes, Fresh parsley
