Remove the steak from the refrigerator 30 minutes before cooking to let the steak come to room temperature. If you don’t have time for this step, add a minute or two to the cooking time. Cut the steak into small cubes, slightly bigger than bite sized, and then season generously with salt and pepper.

While the steak is coming to temperature, whisk the ingredients together for the garlic parmesan sauce in a bowl and set aside.

Heat a cast iron or a stainless steel skillet over medium-high heat. Once the pan is hot, add 1 tablespoon of butter and 2 tablespoons of the olive oil to the skillet. Add the steak in a single layer leaving room around the pieces to properly sear. Cook the steak for 2-3 minutes until nicely browned. Turn the steak bites over and cook for another 2-3 minutes on the second side.

Remove the steak bites from the skillet to a bowl and cover with foil. Carefully wipe out the skillet and add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil. Repeat the searing process with the remaining steak until all the steak is seared.

Place all the steak bites back to the skillet and turn the heat to low. Add in a few scoops of the garlic parmesan butter sauce until you get the consistency that you like. Note: You might not need all of the sauce. Toss the steak bites in the sauce until the butter is melted.

Serve immediately topped with more fresh parsley and parmesan cheese if desired.