Prep the beef. Pat the cubes dry with paper towels. This helps them brown. Toss with salt, pepper, and smoked paprika. Let sit at room temp for 15 minutes while you gather ingredients.

Heat the pan. Use a large cast iron or stainless-steel skillet. Add oil and heat over medium-high until shimmering. You want it hot enough to sear, not smoke.

Sear in batches. Add half the beef in a single layer. Don’t crowd the pan. Sear for 2–3 minutes without moving, then flip and cook 1–2 minutes more for medium. Transfer to a plate. Repeat with the remaining beef.

Build the flavor base. Lower heat to medium. Add butter to the pan. When melted, add garlic and herbs. Stir for 30 seconds until fragrant, scraping up browned bits.

Make the sauce. Add soy sauce, Worcestershire, and beef broth. Simmer 1–2 minutes to reduce slightly. Taste and adjust salt and pepper. For a thicker sauce, stir in 1 teaspoon cornstarch whisked with 1 tablespoon water and simmer until glossy.

Return the beef. Add the seared cubes and any juices back to the pan. Toss for 30–60 seconds to coat and warm through. Finish with a squeeze of lemon if you like.

Serve. Spoon beef and sauce over mashed potatoes, buttered noodles, rice, or roasted veggies. Sprinkle with chopped parsley for a fresh touch.