Pat steak cubes thoroughly dry with paper towels. Season evenly with kosher salt, cracked black pepper, garlic powder, and smoked paprika.

Heat 2 tablespoons of oil in a large 12-inch heavy cast-iron skillet over high heat until smoking hot.

Add steak cubes in a single layer without crowding (sear in two batches if necessary). Sear undisturbed for 2 minutes to form a deep brown caramelized crust, then flip with tongs and cook for another 1 to 2 minutes for juicy medium-rare. Transfer steak bites to a warm plate.

Lower heat to medium-high. Add 1 tablespoon olive oil and 1 tablespoon butter to the remaining skillet juices.

Toss in the prepared cremini mushrooms. Sauté undisturbed for 3 minutes until deep golden-brown, then stir and cook for another 2 to 3 minutes.

Drizzle in the low-sodium soy sauce to deglaze all the savory browned steak drippings from the bottom of the pan, coating the mushrooms in glossy mahogany sauce.

Reduce heat to medium-low. Add the remaining 3 tablespoons of butter, minced garlic, chopped rosemary, and thyme to the mushrooms in the skillet.

Swirl and cook for 60 seconds until butter foams and garlic is deeply fragrant without browning.

Return the seared steak bites and their accumulated resting juices to the skillet. Toss everything together vigorously for 1 minute until glistening and coated in garlic herb butter.

Remove from heat immediately. Sprinkle with chopped fresh parsley and extra cracked black pepper. Serve piping hot straight from the skillet alongside garlic mashed potatoes, buttered rice, or crisp green beans!