Prep the steak: Pat steak dry with paper towels. Trim any excess fat and cut into 1-inch cubes. Season generously with salt, black pepper, and smoked paprika. Let it sit at room temperature for 15 minutes while you prep the sauce.

Make the cowboy butter: In a small bowl, combine softened butter, minced garlic, lemon zest, 1 tablespoon lemon juice, Dijon, Worcestershire, parsley, chives, and red pepper flakes. Stir until smooth. Taste and adjust with more lemon, salt, or heat as needed.

Heat the pan: Set a large heavy skillet (cast iron is best) over medium-high to high heat. Add 1 tablespoon olive oil and let it get shimmering hot.

Sear in batches: Add a single layer of steak bites, leaving space between pieces. Don’t crowd the pan. Sear for 1 to 1.5 minutes per side for medium-rare, turning once. Transfer to a plate and repeat with remaining steak, adding more oil if needed.

Deglaze lightly: Lower heat to medium. If the pan is dry or has dark bits, splash in 1 to 2 teaspoons water or a squeeze of lemon to lift the fond, scraping with a wooden spoon.

Butter finish: Add the cowboy butter to the pan and let it melt, stirring until it’s glossy and fragrant, about 30 seconds. Return the steak bites and toss to coat. Warm through for 30 to 60 seconds. Don’t overcook.

Serve: Transfer to a platter, spoon over extra butter, and finish with more herbs and a squeeze of lemon. Serve hot with your favorite sides.