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Juicy cubes of steak seared hard and tossed in garlic butter. Quick, rich and ready in minutes.
Cut the 600 g sirloin into 2 to 3 cm cubes, pat them very dry, then season with the salt and black pepper.
Heat the 15 ml olive oil in a heavy pan over high heat until smoking. Sear the cubes in a single layer, without crowding, for 1 to 2 minutes per side until deep brown outside and still pink inside, about 52°C for medium-rare.
Lower the heat to medium, add the butter, chopped 20 g garlic and the thyme and toss for about 1 minute until fragrant and glossy.
Take the pan off the heat straight away so the garlic stays sweet and does not burn, and let the bites rest for 2 minutes.
Scatter the chopped parsley over the top and serve hot.
