Ensure the beef tips are dry and at room temperature.

Marinate them in Lawry's seasoning, garlic salt, and Worcestershire sauce for 30 minutes.

Preheat your oven to 400 degrees F.

Heat olive oil in an oven-safe skillet with high sides.

Add the marinated beef and 3 tbsp of butter to the skillet.

Sauté the beef tips briefly, allowing them to brown for color but not fully cook. Transfer them to a bowl.

In the same skillet, add chopped onions, green onions, garlic, crushed red pepper, and another tbsp of butter.

Sauté over medium-high heat until golden, seasoning with salt and pepper.

Stir in tomato paste and beef base, cooking for an additional 2-3 minutes.

Add the uncooked long-grain rice to the skillet and sauté for another 2-3 minutes to brown the rice.

Add the steak back into the pot with all of the accumulated juices.

Pour in 3 cups of water and bring the contents to a boil. Reduce to a simmer.

Cover the skillet and place it in the preheated oven.

Allow it to cook for 30-35 minutes.

Carefully remove from the oven and uncover.

Let the pan sit off the stove for 5-10 minutes to allow any excess moisture to escape.

Garnish with freshly chopped parsley and serve this delightful dish to eager, hungry hearts!