Prepare the Steak: Pat the sirloin steak completely dry with paper towels. This step is critical for getting a good crust. Cut the steak into 2-3cm cubes. Place the cubes in a bowl and toss them with the olive oil, sea salt, and black pepper until evenly coated.

Heat the Pan: Place a large, heavy-bottomed frying pan (cast iron is my first choice) over a high heat. Let it get screaming hot. You should see faint wisps of smoke just before you add the steak.

Sear the Steak: Carefully add the steak cubes to the hot pan in a single layer. It's important not to overcrowd the pan, so work in two batches if necessary. Let the steak 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. This should take another 3-4 minutes in total for medium-rare. I find using tongs to turn each piece individually gives the best results. Once seared, remove the steak from the pan and set it aside on a plate.

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

Infuse the Butter: Once the butter is melted and foaming, add the minced garlic and red pepper flakes. Cook for about 30-60 seconds, stirring constantly, until the garlic is fragrant. Be very careful not to let the garlic burn, as it will become bitter.

Combine and Finish: Return the seared steak bites and any accumulated juices to the pan. Add the Worcestershire sauce and the freshly chopped parsley. Toss everything together for about 1 minute until the steak is coated in the glorious garlic butter sauce.

Serve Immediately: Take the pan off the heat and serve the garlic butter steak bites straight away. They are best enjoyed hot and sizzling.