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Season beef with Adobo on both sides. Heat butter and oil in large skillet over medium-high heat. Add steaks to pan and cook until well browned and medium rare, flipping once, about 6 minutes. Transfer meat to plate; cover with foil to keep warm.
Lower heat to medium. Add garlic to skillet and cook until light golden brown, about 1 minute. Add parsley and cook 30 seconds more.
Divide steaks evenly among serving dishes. Top steaks evenly with garlic mixture.
For the most mouth-watering steaks, the key is searing the meat, that is, cooking it on a hot pan until a brown and crunchy crust develops. To make sure your steak sizzles, instead of steams, follow these simple steps:
First, pat the meat dry with a paper towel before seasoning with adobo. Next, “preheat” your skillet on the stove before adding the oil (it’s hot enough when you hold your hand 6” from the pan, and your hand feels too hot after 5 seconds). Then, add the oil and butter. Once the butter melts and foams, and the oil gets shimmery, add the meat (two steaks at a time per 8” pan).
This combination of a hot pan, hot oil and dried meat that doesn’t crowd the pan will guarantee a restaurant-quality sear.