Rinse rice under cold water, combine with chicken broth and a pinch of salt in a medium saucepan. Bring to a boil, cover, reduce heat, simmer 18–20 minutes until fluffy.

Remove saucepan from heat, let stand covered for 5 minutes. Fluff rice with a fork and keep warm while you sear the steak bites.

Place a large skillet over medium-high heat, add olive oil, and heat until shimmering, about 1 minute.

Pat steak bites dry with paper towels, then season generously with salt and freshly ground black pepper.

Arrange steak bites in a single layer in the hot skillet, cook 2–3 minutes per side until a golden-brown crust forms.

Push steak to the pan’s side, reduce heat to medium, add butter and garlic, stirring until butter melts and garlic is fragrant, about 1 minute.

Stir steak bites in garlic butter sauce until evenly coated and sauce thickens slightly, about 30 seconds for glossy, flavorful bites.

Spoon fluffy rice onto plates, top with sizzling steak bites, drizzle extra garlic butter sauce, and finish with a sprinkle of fresh parsley.