In a small bowl, combine the unsalted butter, minced garlic, chopped parsley, thyme leaves, salt, and black pepper. Mix until well blended.

Cut your sirloin steak into 1-inch pieces.

Chop the Yukon Gold potatoes into ½-inch to ¾-inch cubes.

Microwave the cubed potatoes for 2-3 minutes until slightly tender (optional).

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

Place the steak cubes in the hot skillet, sear until golden brown on all sides, about 3-4 minutes, then remove and set aside.

Add the cubed potatoes to the skillet, cook until tender and crispy, about 10-15 minutes.

Return the seared steak bites to the skillet, mixing them with the potatoes.

Spoon the prepared garlic herb butter over the steak and potatoes, stirring well to coat.

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

Let the steak rest in the skillet for a minute or two before serving.