Prepare the steak: Pat the steak cubes dry with a paper towel to ensure a good sear. Season all sides evenly with salt, black pepper, and smoked paprika. This step is important because dry, seasoned steak bites will develop a rich, caramelized crust when cooked.

Cook the zucchini: Heat a large skillet over medium heat and add 1 tablespoon of butter and the olive oil. Once melted and hot, add the zucchini slices. Sauté for 4–5 minutes until slightly golden and tender but still crisp. Remove the zucchini from the pan and set aside to prevent overcooking.

Sear the steak bites: In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the steak cubes in a single layer, making sure not to overcrowd the pan. Let them sear undisturbed for 2–3 minutes to form a golden-brown crust. Flip the cubes and cook for an additional 2–3 minutes for medium doneness (adjust time if you prefer rare or well-done).

Add garlic and herbs: Reduce heat slightly, then add the minced garlic and optional fresh thyme or rosemary. Stir constantly for 1–2 minutes, allowing the butter and garlic to coat the steak cubes and infuse flavor. Be careful not to burn the garlic, as it can become bitter.

Combine with zucchini: Return the sautéed zucchini to the skillet, gently tossing everything together so the butter, garlic, and herbs coat both the steak bites and zucchini evenly. Let it cook for an extra 1–2 minutes to warm the zucchini fully and blend the flavors.

Serve: Transfer the steak bites and zucchini to a serving platter. Sprinkle chopped fresh parsley on top for color and freshness. Serve immediately while hot, paired with rice, mashed potatoes, or a simple salad for a complete, satisfying meal.