Garlic Butter Steak Bites

Method

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1. Take the steak out of the fridge 30 minutes ahead. Pat the cubes thoroughly dry and season with the salt and pepper.

   Mark done

2. Heat the oil in a heavy frying pan over high heat until it is just smoking.

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3. Add half the cubes in a single layer with space between them and leave them alone for 90 seconds, until a hard crust forms.

   Mark done Start 90 sec timer

4. Turn and sear 60 to 90 seconds more for medium-rare, then tip onto a warm plate. Repeat with the second batch.

   Mark done Start 60 sec timer

5. Take the pan off the heat entirely and let it cool for 20 seconds.

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6. Add the butter, garlic and thyme and swirl the pan — the residual heat will cook the garlic to pale gold in about 45 seconds without burning it.

   Mark done Start 45 sec timer

7. Stir in the lemon juice, return the steak and any resting juices, and toss for 30 seconds to coat.

   Mark done Start 30 sec timer

8. Scatter with parsley and flaky salt and serve immediately.

   Mark done

Chef’s Tips

• Two batches, always. One crowded pan gives you boiled beef.
• Dry meat. Wet steak steams and never browns.
• Garlic off the heat. There is no rescuing a pan of burnt garlic butter.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Cauliflower mash
• A green salad
• A glass of Malbec

Storage & Reheating

Refrigerated for 3 days. Reheat briefly in a hot pan; a microwave overcooks them.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.