1. Pat the steak pieces dry with paper towels to ensure they sear nicely. This step is crucial—Mama Lou always said, “Moisture is the enemy of a good crust.”
2. In a large bowl, combine smoked paprika, garlic powder, onion powder, dried oregano, cayenne, black pepper, and kosher salt.
3. Add the steak bites to the bowl and toss well until every piece is evenly coated with the spice mixture.
4. Heat 1 tablespoon of olive oil in a heavy-bottom skillet or cast iron pan over medium-high heat until shimmering but not smoking.
5. Add half of the steak bites in a single layer, being careful not to crowd the pan. Cook for about 2-3 minutes without stirring, allowing them to develop a deep, golden crust.
6. Flip and cook the other side for another 2 minutes until the steak bites reach your preferred doneness. For medium-rare, aim for an internal temperature of 135°F.
7. Remove the cooked steak bites to a plate and repeat with the remaining olive oil and steak pieces.
8. Reduce heat to medium and add the minced garlic to the pan. Sauté for about 30 seconds until fragrant but not browned.
9. Return all the steak bites to the pan, toss gently with the garlic, and, if using, add the butter. Allow it to melt, coating the steak bites in a silky, garlicky finish.
10. Remove from heat and sprinkle with freshly chopped parsley before serving.

One of my favorite tips, something Mama Lou taught me, is to let the steak bites rest for a few minutes after cooking. This keeps them juicy and tender, making every bite a little moment of magic.