Pat the sirloin cubes dry with paper towels and season evenly with salt, black pepper, and dried Italian herbs.

Toss the potatoes with 1 tablespoon olive oil, paprika, salt, and pepper. Set both aside.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the seasoned potatoes in a single layer and cook, stirring occasionally, until golden brown and fork-tender—about 12–15 minutes.

If pieces are very small, start checking at 10 minutes. Remove potatoes to a plate and set aside.

Tip: For extra-crispy potatoes, parboil halved potatoes for 5 minutes, drain, then shake in the pot to roughen edges before pan-frying.

In the same pan, add 1 tablespoon olive oil and 2 tablespoons butter over medium-high heat. When hot and foaming, add steak cubes in a single layer and sear for 2–3 minutes per side until browned.

Avoid overcooking; use a meat thermometer for desired doneness (125–130°F for medium-rare, 135°F for medium). Rest steak briefly between batches if needed.

Reduce heat to medium-low. Add remaining 2 tablespoons butter and minced garlic to the pan. Sauté until fragrant, about 30–60 seconds.

Do not let the garlic brown or it will taste bitter.

Return cooked potatoes to the pan and toss gently to coat in the buttery garlic sauce. Cook for an additional 1–2 minutes to heat through.

Adjust salt and pepper as needed before serving.

Remove from heat, sprinkle with chopped parsley, and serve hot.