2 pounds steak, cut into bite-size pieces (I used beef tenderloin)
14 cups butter 4 chopped garlic cloves
14 glasses white wine
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh parsley
12 tsp smoked paprika
12 teaspoons salt 14 teaspoons black pepper

Cut your favorite steak into bite-size pieces. I used beef tenderloin, but you could also use NY Strip or Ribeye. Season the meat with salt and pepper and smoked paprika.
Preheat a big cast iron skillet over medium-high heat. Sear all sides of the steak in olive oil. If the pan becomes too crowded, the steak will steam rather than brown.
Remove the steak and set aside once it has been seared and reached your chosen temperature with a meat thermometer (I prefer 125F).
Cook the garlic for about 10 seconds in the skillet, being careful not to brown it. Then, deglaze the pan with white wine (or beef broth). Allow a third of the wine to evaporate while you scrape away the brown flecks of flavor.
Cook for another 2 minutes after adding the butter. Return the steak to the pan and stir with the butter. Serve garnished with parsley.
Refrigerate leftovers for a few days or freeze in an airtight container.

Enjoy !!!