Prep the steak: Pat the steak pieces dry with paper towels. Dry steak browns better. Toss with 1/2 teaspoon salt, 1/4 teaspoon pepper, and paprika if using.

Prep the zucchini: Spiralize the zucchini into noodles. Lay them on a clean towel and gently squeeze to remove excess moisture. Sprinkle lightly with a pinch of salt and set aside.

Heat the pan: Set a large skillet (cast iron if you have it) over medium-high heat. Add olive oil and 1 tablespoon of butter. When the butter foams and the pan is hot, you’re ready to sear.

Sear the steak in batches: Add half the steak in a single layer. Don’t crowd the pan. Sear 1–2 minutes without moving, flip, then cook another 1–2 minutes until browned outside and medium-rare inside. Transfer to a plate. Repeat with remaining steak.

Make the garlic butter: Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Stir in garlic and red pepper flakes. Cook 30–45 seconds until fragrant, scraping up browned bits.

Toss in the steak: Return all steak and any juices to the pan. Add lemon juice and half the parsley. Toss 15–30 seconds to coat. Taste and adjust with salt and pepper. Transfer steak to a warm plate to keep it from overcooking.

Cook the zucchini noodles: In the same skillet, add the zucchini noodles. Season with a pinch of salt and the remaining pepper. Cook 1–2 minutes, tossing, just until barely tender. You want them al dente, not mushy.

Bring it together: Return steak to the pan and toss quickly with the zoodles, or serve the zoodles as a base and spoon the steak and garlic butter over the top.

Finish and serve: Sprinkle with remaining parsley. Add a squeeze of lemon and serve immediately. Offer extra lemon wedges at the table.