Beef Salpicao

Method

1. Whisk the Worcestershire, oyster sauce, soy sauce, sugar, and pepper until the sugar dissolves; keep this sauce beside the stove.
2. Pat the beef very dry and keep it chilled while frying the garlic; wet, warm beef steams instead of browning.
3. Heat 1 tablespoon oil over medium-low. Fry the garlic for 1–2 minutes until pale gold, remove it, and leave the fragrant oil behind.
4. Heat the pan to high. Sear half the beef undisturbed for 1 minute, turn, cook 1–2 minutes more, then repeat with the remaining oil and beef.
5. Return all beef and juices. Pour the sauce around the pan edge and toss for 30–60 seconds until bubbling and coating the cubes.
6. Check the thickest cube and cook to 63°C, tossing over medium-high heat in 30-second intervals if it needs longer.
7. Remove from the heat and toss in the cold butter until glossy. If greasy, add 1 teaspoon hot water; fold in most of the crisp garlic, transfer to a warm platter, and rest for 3 minutes.
8. Top with the remaining garlic and spring onions, then serve immediately with rice.