Prepare the Steak: Remove the steak from the fridge about 20-30 minutes before cooking to allow it to come to room temperature. Pat it completely dry with paper towels. This step is crucial for getting a good sear. Cut the steak into 2.5cm (1-inch) cubes.

Season Generously: Place the steak cubes in a medium bowl. Drizzle with the olive oil and season liberally with the coarse sea salt and freshly cracked black pepper. Toss everything together until each piece is evenly coated.

Sear the Steak: Place a large cast-iron frying pan or other heavy-based pan over a high heat. Let it get very hot – you should see a slight shimmer from the oil. Carefully add the steak cubes to the pan in a single layer, ensuring you don't overcrowd it. You may need to do this in two batches.

Cook the First Side: Let the steak bites cook undisturbed for 2-3 minutes, until a deep, dark brown crust has formed on the bottom. Don't be tempted to move them around too much. That contact with the hot pan is what creates the flavour. I find a good pair of tongs is essential here for turning each piece individually.

Continue Cooking: Turn the steak bites and continue to cook for another 3-4 minutes, turning occasionally, until they are browned on all sides. For a medium-rare finish, the total cooking time will be around 5-7 minutes.

Create the Garlic Butter Sauce: Reduce the heat to low. Add the cubed butter to the pan. As it melts, it will bubble and foam. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.

Add Aromatics: Once the butter has melted, add the minced garlic and chopped parsley (and red pepper flakes, if using). Stir continuously for about 30-60 seconds until the garlic is fragrant. Be very careful not to let it burn.

Serve Immediately: Tilt the pan and spoon the glorious garlic butter sauce over the steak bites. Give everything a final toss to coat, then transfer to a serving dish and serve straight away.