In a large bowl, toss the quartered potatoes with 1 tablespoon olive oil, salt, pepper, thyme, and paprika. Spread in a single layer on a baking sheet. Roast in a preheated oven at 400°F (200°C) for 20–25 minutes, flipping halfway through, until golden brown and tender.
Season the Steak:
While the potatoes roast, season steak cubes generously with salt and pepper.
Cook the Steak Bites:
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add steak cubes in a single layer (cook in batches if needed) and sear 2–3 minutes per side until browned and cooked to your preferred doneness.
Add Garlic Butter:
Reduce heat to medium-low. Add 4 tablespoons butter and minced garlic to the skillet with the steak. Cook 1–2 minutes, stirring constantly, until the garlic is fragrant and butter is melted.
Finish with Parsley:
Remove from heat and stir in chopped parsley.
Combine Steak and Potatoes:
Add the roasted potatoes to the skillet and gently toss to coat in the garlic butter.
Serve:
Plate immediately, ensuring each portion has a generous helping of both steak bites and potatoes.
Pro Tip
Using a meat thermometer ensures perfectly cooked steak every time. Aim for 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
Serving and Storage Tips
