Prep the steak: Pat the steak dry with paper towels. Trim excess fat and cut into 1-inch pieces. Dry meat sears better, so don’t skip this step.

Season boldly: Toss the steak bites with a generous pinch of salt and pepper. If you like, add a little smoked paprika or garlic powder.

Heat the pan: Set a large cast-iron skillet over medium-high heat. Add 1 tablespoon oil and let it get very hot—shimmering but not smoking.

Sear in batches: Add about half the steak in a single layer. Do not crowd the pan. Let the pieces sear, undisturbed, for 1–2 minutes until a deep brown crust forms. Flip and cook 1–2 minutes more. Transfer to a plate and repeat with remaining steak, adding a little oil if needed.

Lower heat and add butter: Reduce heat to medium-low. Add 3–4 tablespoons butter to the skillet. When melted and foamy, add minced garlic and cook 20–30 seconds until fragrant. Don’t let it burn.

Toss and finish: Return the steak bites and any juices to the pan. Toss in the garlic butter for 30–60 seconds to coat and warm through to your preferred doneness. Stir in chopped parsley. Add a squeeze of lemon if you like brightness.

Serve immediately: Spoon everything over mashed potatoes, rice, or crispy potatoes. Sprinkle with extra herbs and a pinch of red pepper flakes if you want heat.