Prep your steak: Pat the steak cubes dry with kitchen paper. Season them all over with the salt, pepper, and dried oregano. The meat should look lightly coated and feel slightly tacky to the touch.

Heat the pan: Place a large heavy-based frying pan or cast-iron skillet over high heat for a good two minutes. Add the olive oil and swirl it around; you should see it shimmer and hear a faint sizzle.

Sear the steak: Carefully add the steak cubes in a single layer — do not crowd the pan. Leave them undisturbed for 2 minutes. You will hear a vigorous sizzle and see the edges turning a deep, rich brown.

Flip and finish cooking: Toss the cubes with tongs and cook for another 1-2 minutes. The outside should be beautifully caramelised and crisp, while the centre gives a little resistance when pressed. For medium-rare, the internal temperature should reach 52-54°C.

Add the butter and garlic: Reduce the heat to medium-low. Add the butter and minced garlic to the pan. Stir constantly as the butter melts and the garlic becomes fragrant — this should take about 30 seconds. The kitchen will smell wonderfully aromatic.

Finish with lemon: Pour in the lemon juice, add the lemon zest, and toss everything together. The sauce will bubble up and look glossy, coating each piece of steak. Sprinkle in the parsley and chilli flakes if using.

Rest and serve: Remove the pan from the heat immediately. Let the steak bites rest for 1-2 minutes in the pan so the sauce thickens slightly and clings to the meat. Serve straight away, spooning any remaining buttery sauce over the top.