Toss steak cubes with smoked paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and pepper. Let sit 5 minutes.
Heat avocado oil in a large skillet over medium-high until shimmering. Add 1¼ tbsp butter and 5 garlic cloves; cook 1 minute until aromatic. Remove from heat.
Add steak cubes to skillet. Cook 4-5 minutes, stirring occasionally for even browning. Transfer to a plate and let rest.
Return skillet to heat. Add 1½ tbsp butter and remaining 5 garlic cloves. Cook 1 minute, then stir in heavy cream, green onions, and red pepper flakes. Let simmer.
Whisk in parmesan until sauce is smooth and slightly thickened. Adjust consistency with additional cream if needed.
Return steak to skillet. Toss gently in sauce and cook 2 minutes on low heat to fully coat.
Serve warm with cooked and seasoned russet potato wedges.