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Pat the steak cubes dry with paper towels. Season them generously with salt and pepper.
Heat the olive oil and 1 tablespoon of butter in a large cast-iron skillet over high heat.
Add the steak bites in a single layer (work in batches if needed so you don't overcrowd the pan). Sear for 2-3 minutes until browned and crispy on the edges but still tender inside. Remove steak from the pan and set aside.
Reduce heat to medium. Add the remaining 3 tablespoons of butter to the skillet.
Add the minced garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream and dried oregano. Simmer for 2-3 minutes until the sauce thickens slightly.
Stir in the parmesan cheese until melted and smooth.
Toss the cooked steak bites back into the skillet, stirring to coat them completely in the creamy sauce.
Remove from heat immediately to avoid overcooking the steak. Garnish with fresh chopped parsley and serve hot.