Place the steak on a cutting board and cut it into evenly sized, bite-sized cubes (about 1–1.5 inches). Keeping the pieces uniform ensures they cook evenly and develop a consistent crust. Lightly season all sides with salt and freshly ground black pepper.

Heat a large skillet (preferably cast iron) over high heat and add the olive oil. Let the oil heat until it shimmers—this step is crucial because properly heated oil helps create that crispy, golden sear instead of steaming the meat.

Add the steak pieces to the skillet in a single layer, making sure not to overcrowd the pan. Leave space between each piece so they sear properly. Let them cook undisturbed for 2–3 minutes to form a deep, crispy crust on one side.

Flip the steak pieces using tongs and cook for another 1–2 minutes, turning occasionally until all sides are nicely browned while the inside stays juicy and tender. Avoid overcooking at this stage.

Reduce the heat slightly to medium and add the butter along with the minced garlic. Stir gently as the butter melts, coating the steak pieces, and cook for about 30 seconds until the garlic becomes fragrant. Be careful not to burn the garlic.

Add the honey, soy sauce, and chili flakes directly into the pan. Toss the steak pieces well so they are evenly coated in the sweet, savory, and slightly spicy glaze.

Let the sauce cook for about 1 minute, stirring occasionally, until it thickens slightly and clings to the steak. The glaze should become glossy and lightly caramelized without burning.

Taste one piece and adjust seasoning if needed—add a pinch of salt, a little more chili flakes for heat, or a drop more soy sauce for depth.

Remove the skillet from heat immediately to prevent overcooking. This keeps the steak juicy on the inside while maintaining that crispy outer layer.

Serve the steak bites right away while they’re hot, ensuring you get the perfect combination of crispy edges, tender center, and bold sweet heat flavor in every bite.