Prep the steak: Pat the steak cubes dry with paper towels. Dry meat browns better. Season all sides with salt, pepper, and a pinch of smoked paprika if using.

Preheat the pan: Place a large heavy skillet (cast iron works best) over medium-high heat. Add the oil and let it get hot until shimmering.

Sear in batches: Add half the steak bites in a single layer. Don’t crowd the pan. Sear 1–2 minutes per side until browned with a crust but still pink inside. Transfer to a plate and repeat with the remaining steak.

Lower the heat and add butter: Reduce heat to medium. Add the butter to the skillet. Let it melt and foam, scraping up any browned bits with a wooden spoon.

Cook the garlic: Stir in the minced garlic. Cook 30–45 seconds until fragrant. Don’t let it brown.

Build the sauce: Pour in the beef broth and stir, scraping the pan to release flavor. Let it simmer 1–2 minutes to reduce slightly.

Add cream and Parmesan: Stir in the heavy cream and bring to a gentle simmer. Whisk in the Parmesan until melted and smooth. If you like, add a pinch of red pepper flakes.

Adjust thickness: Simmer 2–3 minutes until the sauce lightly coats the back of a spoon. For a thicker sauce, let it reduce a bit more. For a thinner sauce, splash in more broth or a little cream.

Return the steak: Add the steak bites and any juices back to the pan. Toss to coat and warm through for 1–2 minutes. If the sauce needs brightness, finish with a squeeze of fresh lemon juice.

Garnish and serve: Sprinkle with chopped parsley. Taste and adjust salt and pepper. Serve hot.