Seared garlic butter steak bites with a craggy crust, basted in garlic and thyme, served over cool lemony whipped feta.
Well-marbled cuts (sirloin, flat iron, ribeye tips) work best — leaner cuts turn chewy. Don’t skip patting the steak dry and don’t skip the cornstarch; both are what give you a real crust instead of gray, steamed cubes. Whip the feta up to 2 days ahead and store chilled; bring to room temp before serving so it stays spreadable. Leftover steak bites reheat best in a hot dry skillet for 60-90 seconds — the microwave turns them tough.