Prep the steak: Pat the steak dry with paper towels. Trim excess fat and cut into 1-inch cubes. Drying helps the cubes sear instead of steam.

Season generously: Toss the steak with 1 teaspoon salt, 1/2 teaspoon black pepper, and smoked paprika if using. Add a teaspoon of soy sauce or coconut aminos for deeper flavor, if desired.

Optional quick marinade: If you have 10–15 minutes, let the seasoned steak rest at room temperature. This lets the salt penetrate and the chill come off the meat.

Preheat the pan: Set a large cast iron or stainless steel skillet over medium-high heat. Add the oil and let it heat until shimmering. A hot pan is key for browning.

Sear in batches: Add half the steak bites in a single layer with space between each piece. Don’t crowd the pan. Sear for 2 minutes, flip, and sear another 1–2 minutes for medium-rare to medium. Transfer to a plate and repeat with the remaining steak.

Make the garlic butter: Reduce heat to medium-low. Add the butter to the pan; once melted, stir in the minced garlic. Cook 30–45 seconds until fragrant, not browned.

Bring it together: Return the steak bites and any juices to the pan. Toss in the garlic butter for 30 seconds to coat. Squeeze in a bit of lemon juice and sprinkle with zest for brightness.

Finish with herbs: Turn off the heat and stir in chopped parsley. Taste and adjust salt, pepper, and lemon.

Serve: Plate immediately. These are great over cauliflower rice, with roasted broccoli, a side salad, or skewered for protein-packed appetizers.