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Pat the beef strips dry with paper towels and season all over with the salt and pepper.
Heat the olive oil and 1 tbsp of the butter in a large 12-inch Dutch oven or deep skillet over high heat until the butter foams and subsides. Add the beef in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 1 to 2 minutes per side until deeply browned. Transfer to a plate and set aside.
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