Prepare the steak and heat the pan. Pat the steak cubes thoroughly dry with kitchen paper. Season them generously with the sea salt, black pepper, and a pinch of smoked paprika if using. Place a large, heavy-based frying pan over a high heat and add the sunflower oil. Wait until you see the first wisp of smoke rising—this is the signal that the pan is screaming hot and ready for a perfect sear.

Add the steak to the pan. Carefully lay the steak cubes in a single layer. You should hear an immediate, vigorous sizzle—this is the sound of a good crust forming. Do not overcrowd the pan; if necessary, cook in two batches. Let the steak sear untouched for 2 minutes, until the bottoms are a deep, mahogany brown.

Turn the cubes. Using tongs, flip each piece of steak onto a new side. Listen for the sizzle to continue. Sear for another 2 minutes. Repeat this process until all sides are beautifully caramelised and the steak feels firm with a slight spring when pressed. This should take about 6-7 minutes total for medium-rare. The aroma in your kitchen will be intensely rich and nutty.

Lower the heat and add the butter. Reduce the heat to medium-low. Add the unsalted butter to the pan. Watch as it melts and begins to foam gently, turning a pale golden colour. The smell will shift from seared meat to something more luxurious and creamy.

Infuse with garlic and lemon. Stir in the minced garlic, lemon zest, and fresh thyme leaves. Let everything cook for 30-40 seconds, stirring constantly, until the garlic is fragrant but not browned—you’ll smell its sweetness bloom in the butter. Squeeze in the lemon juice and swirl the pan to combine. The sauce will bubble and thicken slightly, turning glossy.

Toss and finish. Return any resting steak juices to the pan. Toss the steak cubes in the butter sauce until they are fully coated. The sauce should cling to each piece, giving them a shiny, appetising sheen. Sprinkle over the fresh parsley, give one final toss, and remove from the heat immediately.

Rest and serve. Let the steak bites rest in the pan for 1 minute off the heat. This allows the juices to redistribute, ensuring every bite is tender and juicy. Serve straight away, spooning any remaining buttery sauce from the pan over the top.