Prepare the steak: Pat the beef cubes dry with kitchen paper. Season them generously with salt, black pepper, dried oregano, and smoked paprika. Toss well to coat every piece evenly. The meat should look speckled with the spices, and you'll smell the earthy oregano and smoky paprika as you work.

Heat the pan: Place a large frying pan or cast-iron skillet over high heat. Add the olive oil and let it heat until it shimmers and you see the faintest wisp of smoke rising from the surface. The oil should be hot enough that a drop of water sizzles instantly upon contact.

Sear the steak bites: Carefully add the seasoned steak cubes to the hot pan in a single layer. Don't overcrowd the pan — cook in two batches if necessary. Let them sear undisturbed for 2 minutes. You'll hear a satisfying, loud sizzle, and the bottoms should develop a deep, mahogany-brown crust. The edges of the meat will turn from raw red to a cooked brown.

Flip and finish cooking: Using tongs, turn each piece of steak. Cook for another 2 minutes for medium-rare. The surface should feel firm but still have a little give when pressed. For medium, cook for 3 minutes total per side. The aroma of seared beef will fill your kitchen, rich and savoury.

Make the lemon garlic butter: Reduce the heat to medium-low. Add the butter to the pan and let it melt, swirling the pan gently. The butter will foam and turn a light golden colour. Add the minced garlic and lemon zest, stirring constantly for 30 seconds until the garlic becomes fragrant and the butter smells nutty and aromatic.

Add the lemon juice and deglaze: Pour in the lemon juice and the beef stock (if using). Scrape the bottom of the pan with a wooden spoon to lift up any browned bits — these are packed with flavour. The liquid will bubble rapidly, reducing slightly into a glossy, tangy sauce that coats the back of a spoon.

Toss and serve: Return all the steak bites to the pan if you cooked in batches. Toss them in the lemon garlic butter sauce for 30 seconds until every piece is glistening. Garnish with fresh chopped parsley. The final dish should look glossy, with the butter sauce clinging to each piece of meat, and the bright green parsley providing a fresh finish.