Prep the steak: Pat the steak cubes dry with paper towels. This helps them sear instead of steam. Toss with salt, pepper, and smoked paprika if using.

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

Sear in batches: Add about half the steak cubes in a single layer, leaving space between pieces. Don’t overcrowd. Sear 1–2 minutes per side until browned. Transfer to a plate and repeat with the remaining steak.

Lower the heat: Reduce the heat to medium-low. Add the butter to the skillet. When it melts, stir in the minced garlic. Cook for 20–30 seconds, just until fragrant. Don’t let it burn.

Bring it together: Return all the steak bites to the skillet. Toss to coat in the garlic butter. Cook 30–60 seconds to warm through and reach your preferred doneness. Medium-rare will be around 125–130°F internal.

Finish: Stir in parsley and a squeeze of lemon juice if you like. Sprinkle red pepper flakes for a little heat.

Serve: Plate immediately with extra pan sauce spooned over the top.