Begin by cutting the skirt steak into bite-sized pieces, aiming for ½" to ¾" thick chunks.

Sprinkle smoked paprika, granulated garlic, kosher salt, freshly ground black pepper, granulated onion, crushed oregano, thyme, and cayenne pepper over the steak pieces. Toss thoroughly.

Add a tablespoon of butter to a stainless-steel skillet and heat over medium-high heat.

Add one-third of the seasoned steak pieces into the pan, spreading them in a single layer. Let cook undisturbed for about 1 minute.

Flip each piece of steak over and cook for an additional minute until browned.

Continue with the second and third batches, adding another tablespoon of butter for the final batch.

Drizzle any remaining butter over the cooked steak bites and serve immediately.