Start by patting the steak completely dry with paper towels on all sides. Removing surface moisture is essential for proper browning. Season generously with salt and black pepper, pressing the seasoning lightly into the meat so it adheres well.

Heat a large skillet over medium-high heat and add the cooking fat. Once the fat is hot and shimmering, place the steak into the pan. Let it sear undisturbed until a deep brown crust forms, then flip and brown the other side. Remove the steak from the skillet and set it aside to rest so the juices redistribute.

Reduce the heat to medium-low and add the chopped onion and garlic to the same skillet. Stir gently, scraping up the browned bits left from the steak. Cook until the onion becomes soft and translucent and the garlic smells fragrant, taking care not to let it burn.

Sprinkle the paprika directly into the pan and stir continuously for about 20–30 seconds. This brief blooming step allows the paprika to release its oils and deepen in flavor. Keep the heat gentle so the spice becomes aromatic without turning bitter.

Slowly pour in the cream while stirring, allowing it to blend smoothly with the paprika and aromatics. Reduce the heat to low and let the sauce simmer gently until it thickens slightly and coats the back of a spoon. Avoid boiling to keep the sauce silky and well-emulsified.

While the sauce simmers, slice the rested steak against the grain into thin strips. This shortens the muscle fibers and keeps the meat tender. Add the sliced steak back into the skillet along with any resting juices, gently folding it into the sauce so each piece is evenly coated.

Let everything simmer together for 2–3 minutes on low heat, just long enough to warm the steak through and allow the flavors to meld. Taste and adjust seasoning with additional salt or pepper if needed, then serve warm straight from the skillet.