In a bowl, combine 4 tablespoons of unsalted butter, 4 minced garlic cloves, 2 tablespoons of chopped parsley, 1 teaspoon of thyme leaves, salt, and black pepper. Mix until well blended and set aside.

Cut the 1.5 lbs of beef sirloin steak into 1-inch cubes.

Dice the 1.5 lbs of Yukon Gold potatoes into ½-inch to ¾-inch cubes.

If you prefer, microwave the cubed potatoes for 2-3 minutes until slightly tender.

Warm a skillet over high heat and add olive oil if desired.

In batches, add the steak cubes to the skillet. Sear until a golden crust forms, about 2-3 minutes per side.

Carefully remove the steak from the skillet and set aside.

Add the prepared potatoes to the skillet. Cook until they are crispy and tender, about 10-12 minutes.

Return the seared steak bites to the skillet with the crispy potatoes.

Spoon the prepared garlic herb butter into the skillet and stir to coat both the steak and potatoes.

Cook everything together for another minute or two until the butter is melted and the steak is fully cooked through.

Allow the steak to rest for a minute or two before serving.