2 pounds steak (I used beef tenderloin) sliced into bite-size pieces
14 pound butter 4 minced garlic cloves
14 oz. white wine
1 tablespoon olive oil (extra virgin)
1 tablespoon fresh parsley, chopped
12 tablespoons smoked paprika
12 tablespoons salt 14 tablespoons ground black pepper

Make bite-size chunks of your favorite steak. I used beef tenderloin, but NY Strip or Ribeye would also work. Season the meat with salt, pepper, and smoked paprika to taste.
Warm a large cast iron skillet over medium-high heat. Sear the steak on all sides in olive oil. The steak will steam rather than brown if the pan becomes overcrowded.
Once the steak has been seared and reached your desired temperature with a meat thermometer (I prefer 125F), remove it and set it aside.
Cook the garlic in the skillet for about 10 seconds, being careful not to brown it. The pan should then be deglazed with white wine (or beef broth). Allow a third of the wine to evaporate as you scrape away the flavorful brown flecks.
Cook for 2 minutes more after adding the butter. Stir the steak back into the pan with the butter. Garnish with parsley and serve.
Refrigerate or freeze leftovers in an airtight jar for a few days.

Enjoy !!!