Heat a large skillet over medium heat. Add 2 tablespoons of butter and 2 tablespoons of olive oil. Allow to melt and foam.

Introduce 1 pound of diced baby potatoes, season with salt, pepper, dried rosemary, and thyme. Cook undisturbed for 10-12 minutes.

Remove the crispy potatoes from the skillet and set aside on a warm plate.

In the same skillet, add another tablespoon of butter if needed. Increase heat to medium-high and add 1 pound of steak bites. Sear for 2-3 minutes per side.

Lower heat to medium. Add a final tablespoon of butter and 3-4 cloves of minced garlic. Sauté garlic for 1-2 minutes until golden.

Return the crispy potatoes to the skillet with the steak. Toss together in the garlic butter until evenly coated.

Remove from heat and sprinkle with chopped parsley. Serve warm.