Garlic Butter Steak Bites and Potatoes

Halve any large baby potatoes so they are close in size, then place them in a saucepan of cold, salted water. Bring to the boil and simmer for 8 to 10 minutes until just tender at the edges but not falling apart. Drain well and leave them in the colander for 2 minutes so steam escapes; this helps them crisp in the pan.

Pat the steak very dry with kitchen paper, then cut it into large bite-size cubes. Season with 1 teaspoon salt, the black pepper, and smoked paprika. Leave the meat uncovered at room temperature while the potatoes cook so the surface loses chill and browns more readily.

Heat a large heavy frying pan over medium-high heat and add 1 tablespoon olive oil. Add the drained potatoes cut-side down and cook without moving them for several minutes until a deep golden crust forms. Turn and continue cooking until crisp on multiple sides, then add half the butter and 2 thyme sprigs, basting the potatoes in the foaming butter.

When the potatoes are crisp and fully tender, transfer them to a warm plate and sprinkle lightly with salt. Wipe the pan if it looks scorched, then return it to high heat with the remaining olive oil. Spread the steak bites in a single layer, working in two batches if needed, and sear hard without stirring for 60 to 90 seconds.

Turn the steak bites and continue cooking just until the second side is browned and the centres are medium-rare to medium, depending on preference. Lower the heat to medium, add the remaining butter, the sliced garlic, and the rest of the thyme. Toss continuously for about 30 seconds so the garlic perfumes the butter without catching.

Return the potatoes to the pan and toss everything together so they pick up the steak juices and garlic butter. Add a squeeze of lemon juice to brighten the richness and scatter over finely chopped parsley. Taste one potato and one piece of steak, then adjust the seasoning with the remaining salt if needed.

Serve immediately while the steak is still juicy and the potatoes are crackly. Spoon any garlic butter from the pan over the top just before serving, and finish with extra parsley for colour. This is best eaten straight away, as the crust on both steak and potatoes softens if held too long.