Cut the steak of your choice into bite-size pieces.
Sprinkle the steak with smoked paprika, salt and pepper.
Heat a large cast iron skillet to medium high.
Add the olive oil; sear all sides of the steak; be sure not to overcrowd the pan, otherwise the steak will steam, rather than sear.
Once the steak is seared and reaches your desired temperature when checked with a meat thermometer, remove and set aside.
Add the garlic to the skillet; cook for just about 10 seconds, careful not to let it brown.
Pour in the white wine, or beef broth, to deglaze the pan.
Allow ⅓ of the wine to evaporate as you scrape up the brown bits of flavor.
Add the butter and cook for another 2 minutes.
Add the steak back to the skillet and toss meat with the butter.
Remove from heat, garnish with parsley and serve.
