Prepare the Steak: Trim any large, hard pieces of fat from the steak. Pat the steak completely dry with paper towels – this 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 well with the sea salt and freshly ground black pepper. Toss everything together until the steak is evenly coated.

Heat the Pan: Place a large cast-iron skillet or heavy-bottomed frying pan over high heat. Let it get very hot. You'll know it's ready when a drop of water sizzles and evaporates instantly.

Sear the Steak: Add the steak bites to the hot pan in a single layer, ensuring you don't overcrowd it. You may need to do this in two batches. Cook for 2-3 minutes without moving them to develop a deep brown crust. I find that resisting the urge to stir is the hardest part, but it's essential for that perfect sear!

Continue Cooking: Once seared on one side, use tongs to turn the pieces and cook for another 1-2 minutes for medium-rare, or longer depending on your preference. Remove the steak from the pan and set it aside on a plate.

Make the Garlic Butter Sauce: Reduce the heat to medium-low. Add the cubed unsalted butter to the same pan. As it melts, it will pick up all those flavourful browned bits from the steak.

Infuse the Butter: Add the minced garlic (and red chilli flakes, if using) to the melted butter. Cook for about 30-60 seconds, stirring constantly, until the garlic is fragrant. Be very careful not to let it burn, as it will become bitter.

Combine and Serve: Return the seared steak bites to the pan. Add the freshly chopped parsley. Toss everything together for about 1 minute until the steak is completely coated in the glorious garlic butter sauce. Serve immediately.