Cut the steak into approximately 1 inch cubes. Place them onto a plate and pat dry with paper towels. Season the steak with salt, freshly ground black pepper and smoked paprika. Toss to coat.

Heat the olive oil in a 12 inch cast iron skillet over medium-high heat. When the skillet is hot add in the steak spreading it into single layer. Cook in batches if the steak is too crowded and won’t all fit.

Cook the steak for 2 minutes without touching it then toss them around for another 1-2 minutes until browned on all sides. Remove the steak onto a plate.

Lower the heat to medium and add in the butter. Once melted, toss in the minced garlic and a sprig of rosemary. Cook for 30 seconds or until the garlic is fragrant. Be careful not to burn it or it will be bitter.

Add the steak and juices back into the skillet. Toss with the garlic butter until coated and cook for another minute or two being careful not to overcook it. Remove the skillet from the heat and garnish with fresh chopped parsley.