In a shallow bowl, combine the spice ingredients to make the Cajun seasoning: 1 tablespoon mild paprika, 1 1/2 teaspoons salt, 1 1/2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon chili powder, 3/4 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/2 teaspoon brown sugar (or brown sugar substitute), 1/2–3/4 teaspoon cayenne pepper, and 1/4 teaspoon cracked pepper. Mix until evenly blended.

Add the 23 oz steak (cut into 2-inch cubes) to the bowl with the seasoning and toss until each piece is evenly coated. Set the coated steak aside briefly while you heat the pan.

Heat a large skillet or heavy-bottomed pan over medium-high heat until hot. Add 1–2 tablespoons canola oil (use about half to start and add more as needed between batches).

Working in a single layer and in batches so the pan is not overcrowded, sear the steak bites 2–3 minutes per side, until browned and crispy at the edges. Transfer each batch to a plate and keep warm while you finish the rest; add more oil to the pan as needed.

Reduce the heat to medium. Add 1/4 cup butter to the skillet and let it melt, then add the 4 cloves garlic (finely chopped). Sauté the garlic about 30 seconds, stirring and scraping up the browned bits from the pan.

Return all the seared steak bites to the skillet and toss them in the garlic butter until evenly coated and heated through, about 30–60 seconds. Remove from heat and serve immediately.