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Peel and cubed your potatoes, then add them to a large pot with salted water. Bring to a boil, and cook until fork tender, about 15-20 minutes.
In the meantime, cut the ribeye into bite sized cubes. Season with salt, pepper, soy sauce, paprika, onion powder and garlic powder.
Drain the potatoes and add them to a large bowl, mash with a hand mixer, add butter, milk, Parmesan cheese, salt and pepper and mix until smooth and creamy. Adjust seasonings as needed.
Heat avocado oil to a large pan over medium high heat, add the steak bites in a single layer and sear for 2-3 minutes until browned. Don’t overcook or overcrowd the pan. Remove and set aside.
Lower the heat to medium low, add the butter, shallots and garlic. Cook for 1-2 minutes. Add the seasonings and stir well. Add the fresh chopped parsley, bring the steak back to the pan and toss well.
Serve steak bites over creamy mashed potatoes and enjoy!