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Toss steak pieces with pepper and 1 teaspoon of the salt. Melt 2 tablespoons of the butter in a 12-inch cast-iron skillet over medium-high until foam subsides.
Add steak pieces in a single layer, and cook, turning often, until browned all over, about 3 minutes. Transfer steak to a large bowl. Do not wipe skillet clean.
Melt remaining 3 tablespoons butter in skillet over medium until foam subsides; swirl to coat. Stir in shallot and cook, stirring often, until softened, about 1 minute. Stir in garlic, paprika, and remaining 1 teaspoon salt; cook, stirring constantly, until fragrant and light golden brown, 20 to 30 seconds.
Stir in Worcestershire sauce and bourbon, scraping up any browned bits from bottom of skillet. Cook, stirring occasionally, until liquid is reduced and thickened, 1 to 2 minutes.
Pour sauce over steak in bowl; stir in parsley and toss to coat. Serve hot with polenta or mashed potatoes.