Crescent Dough 2 cans (8 oz each) refrigerated crescent rolls Use the regular triangle-shaped crescent dough. You can also use the “crescent sheet” version, but the triangles help form the ring shape more easily. FOR FULL RECIPE PLEASE CLICK HERE

For the Steak 1 to 1¼ pounds (450–560 g) steak, cut into small bite-sized cubes Sirloin, ribeye, New York strip, or tenderloin all work well 1 tablespoon olive oil (helps high-heat searing) 1 tablespoon butter (adds richness & browning) FOR FULL...