Trim excess fat from the steak. Slice the beef across the grain into 1/4-inch to 1/2-inch thick strips (for quick, even cooking). Place the sliced beef in a bowl and add kosher salt and black pepper; toss to coat.

Marinate briefly

Add soy sauce, Worcestershire sauce, minced garlic, grated ginger, and 1 tablespoon vegetable oil to the beef. Toss to combine and let sit at room temperature for 15–20 minutes (this is a quick marinade to flavor the exterior; do not marinate long or the texture will change).

Cook

Heat pan

Place a large heavy skillet or cast-iron pan over very high heat. Let it heat until smoking hot, about 4–6 minutes. This dish relies on extra-high heat to sear quickly.

Sear beef in batches

Add the remaining 1 tablespoon vegetable oil to the hot pan and swirl to coat. Add half the beef in a single layer, without crowding. Sear undisturbed for 45–60 seconds to develop a dark crust, then flip and sear the other side for 45–60 seconds. Because the requested doneness is well done, after searing both sides, push strips to the cooler side of the pan and continue cooking, stirring often, until no pink remains and internal pieces are cooked through — about 2–3 minutes more per batch depending on thickness. Transfer cooked beef to a warm plate and repeat with remaining beef. Work quickly to keep the pan very hot.

Add shallots and aromatics

After the last batch is removed, lower heat slightly to medium-high. Add unsalted butter to the pan and when it foams, add the thinly sliced shallot. Sauté for 30–45 seconds until fragrant and lightly browned. Return all cooked beef to the pan, toss with the shallots, and add the scallions and red pepper flakes (if using).

Finish and deglaze

Spoon any remaining marinade juices over the beef in the pan and add the lemon or lime juice. Toss vigorously to deglaze the pan and coat the beef, scraping up any browned bits. Cook for 30–60 seconds more to meld flavors and ensure the beef is cooked through and heated through.

Serve

Taste and adjust seasoning with additional salt or pepper if needed. Sprinkle chopped parsley or cilantro over the beef. Serve the Derek Tibs immediately with steamed rice or toasted bread and pickled vegetables or a simple salad on the side.

Leftover storage: cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat quickly in a hot skillet to avoid toughening the meat.