Prepare the Steak: Take the steak out of the fridge about 20-30 minutes before cooking to allow it to come to room temperature. Pat it thoroughly dry with paper towels. This step is absolutely essential for getting a good sear. Cut the steak into bite-sized cubes, around 2-3cm (1-inch).

Season Generously: Place the steak cubes in a bowl and season them generously with the coarse sea salt and freshly ground black pepper. Toss well to ensure every piece is coated.

Heat Your Pan: Place a large, heavy-based frying pan (cast-iron is fantastic for this) over a high heat. Let it get properly hot – you should see a slight shimmer in the air above it.

Sear the Steak: Add the olive oil to the hot pan. Carefully place the steak cubes in a single layer, ensuring you don't overcrowd the pan. You may need to do this in two batches. Let them sear without moving for 2-3 minutes, until a deep brown crust forms on the bottom.

Continue Searing: Use tongs to turn the steak bites and sear them on all sides, for another 2-3 minutes in total for medium-rare. I find that focusing on searing just two or three sides well is enough to build incredible flavour. Once seared, remove the steak from the pan and set it aside on a plate.

Make the Garlic Butter Sauce: Reduce the heat to low-medium. Add the cubed unsalted butter to the pan. Let it melt, scraping up any browned bits from the bottom of the pan with a wooden spoon.

Infuse with Garlic: Once the butter is melted and foaming, add the minced garlic. Cook for just 30-60 seconds, stirring constantly, until it's fragrant. Be very careful not to let it brown or burn, as it will become bitter.

Combine Everything: Immediately return the seared steak bites (and any juices from the plate) to the pan. Toss everything together for about 30 seconds until the steak is completely coated in the glorious garlic butter sauce.

Finish and Serve: Turn off the heat. Stir in the freshly chopped parsley and serve the garlic butter steak bites immediately.