Cut the steak into evenly sized, bite-sized pieces. Pat the pieces thoroughly dry with paper towels, then season with salt and black pepper.

Heat the olive oil in a heavy-bottomed skillet or cast-iron pan over high heat until the oil is hot and shimmering.

Arrange the steak pieces in a single layer, leaving enough room between them to sear properly. Cook for about 1–2 minutes per side, or until deeply browned. Work in batches if necessary.

Reduce the heat to medium. Add 2 tablespoons of butter and 3 cloves of minced garlic. Toss the Garlic Butter Steak Bites in the melted butter for about 30–60 seconds, just until the garlic becomes fragrant.

Transfer the steak bites to a plate and allow them to rest while you prepare the sauce.

Reduce the skillet to medium-low heat. Add 2 tablespoons of butter and 1 minced garlic clove. Cook briefly until fragrant, taking care not to brown the garlic.

Pour in the heavy cream and gently stir, scraping up the flavorful browned bits from the bottom of the skillet.

Bring the cream to a gentle simmer. Gradually stir in the grated Parmesan until melted and the sauce becomes smooth and creamy.

Season the Parmesan cream sauce with salt and black pepper to taste. If the sauce becomes too thick, stir in a small splash of cream or water.

Return the steak bites and any accumulated juices to the skillet. Gently toss until coated in the creamy Parmesan sauce and warmed through. Serve immediately.