Mix the garlic and softened butter together in a bowl.
Trim the excess fat off the steak and dice into 1.5 inch cubes. Season with salt and pepper.
Heat 2 tablespoon of garlic butter in a large non-stick frying pan or cast iron skillet. Add the steak in a single layer. Cook on high till browned, approx. 2 minutes. Resist the urge to turn, turn only once browned.
Turn until all sides are browned or cooked through to your liking, approx. another 2 minutes. Work in batches in the pan, adding garlic butter each time. I did two batches.
Toss through the parsley to serve.
Serve hot with low-carb veggies, salad or cauliflower mash.
Storage: Can be stored in a Tupperware in the fridge for up to 2 days and reheated, but best fresh.