In a mixing bowl, toss the steak cubes with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp smoked paprika until evenly coated.

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (about 2–3 minutes). Add 2 tbsp vegetable oil and swirl to coat.

Add the steak cubes in a single layer working in batches if necessary so pieces aren’t crowded. Let the cubes sear undisturbed for 1.5–2 minutes to develop a brown crust, then stir/flip and sear another 1–2 minutes for medium-rare to medium (adjust time for desired doneness). Remove seared steak to a warm plate and repeat with remaining pieces.

Chuck’s Garlic Spread

While the steak cooks, combine 3 tbsp room-temperature butter and 2 tbsp mayonnaise in a small bowl and whisk until smooth.

Add 3 minced garlic cloves, 1/2 tsp lemon juice, 1/2 tsp Worcestershire sauce, 1 tbsp chopped parsley, 1/4 tsp salt and 1/4 tsp black pepper. Stir to combine. Taste and adjust salt or lemon as needed. Keep at room temperature so it remains spreadable.

Assemble & Toss

Return the skillet to medium-low heat. Add the reserved steak bites back to the pan (no additional oil necessary). Add the prepared Chuck’s garlic spread to the pan, then toss the steak pieces quickly with tongs or a spatula until each piece is evenly coated and the spread melts into a glossy sauce, about 30–45 seconds. Remove from heat immediately to avoid overcooking.

Transfer steak bites to a serving dish.

CRH Sauce

While steak finishes, whisk together 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tsp hot sauce, 1/2 tsp smoked paprika, 1/2 tsp apple cider vinegar, 1/4 tsp garlic powder and 1/8 tsp salt in a small bowl until smooth. Adjust hot sauce or vinegar to taste. Refrigerate until serving.

Garnish & Serve

Sprinkle the steak bites with the thinly sliced green onions and a light dusting of freshly cracked black pepper.

Serve immediately with a small bowl of CRH sauce alongside for dipping.