Season the steak: Pat the steak cubes dry and season generously with salt and pepper.

Heat the pan: Heat the olive oil in a large skillet (cast iron works well) over high heat until it's shimmering and just starting to smoke.

Sear the steak: Add the steak in a single layer, working in batches if needed so the pieces don't touch. Sear for about 2 minutes per side for medium-rare, until deeply browned on the outside.

Check temp and rest: Pull the steak bites at 130-135°F for medium-rare (the USDA recommends whole cuts reach 145°F, but most people prefer steak bites pulled a bit earlier since they keep cooking a little off the heat). Transfer to a plate and tent with foil.

Make the garlic butter: Reduce the heat to medium-low. Melt the butter in the same skillet and add the garlic, cooking for 30-45 seconds until fragrant but not browned.

Toss and serve: Return the steak bites and any accumulated juices to the skillet. Toss to coat in the garlic butter, sprinkle with parsley, and serve immediately.