Dry the beef cubes thoroughly and toss them with the salt and pepper.
Heat the oil in a broad cast-iron skillet over high heat until it just begins to smoke.
Add half the beef in one layer and cook without moving for 2 minutes, then turn and brown for 2 more minutes.
Transfer the first batch to a plate and repeat with the remaining beef, keeping space between every piece.
Lower the heat to medium, add 2 tablespoons butter and the garlic, and stir for 30 seconds until fragrant but not browned.
Return all the beef and its juices to the pan with the Worcestershire sauce, tossing for 1 minute; cook to the requested doneness, with 145°F plus a 3-minute rest as the minimum food-safety guidance for whole beef.
Turn off the heat, toss in the final tablespoon butter and rest the steak tips for 3 minutes before serving.
