Quick Microwave Hack: Place cubed potatoes in a microwave-safe bowl with 1 tablespoon water. Microwave on HIGH for 3 to 4 minutes until par-cooked and slightly tender, then drain and pat thoroughly dry with paper towels (this cuts skillet time from 20 minutes down to 6!).

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large heavy cast iron skillet over medium-high heat until hot.

Add the par-cooked potatoes in a single layer. Season with paprika, garlic powder, salt, and pepper. Cook undisturbed for 3 to 4 minutes until golden and crispy, then stir and cook 2 to 3 minutes more until fork-tender with deep golden crusts. Transfer potatoes to a warm plate.

Pat steak cubes completely dry with paper towels (moisture prevents searing). Season all sides generously with salt, black pepper, and onion powder.

Wipe any loose potato bits from the skillet and increase heat to high. Add 1 tablespoon olive oil. When the pan begins smoking lightly, add the steak bites in a single layer without crowding.

Sear undisturbed for 2 minutes to establish a deep, dark golden-brown crust. Flip and sear the other side for 1 to 2 minutes (aim for medium-rare to medium tenderness).

Lower heat to medium. Add the remaining 3 tablespoons of butter, minced garlic, chopped rosemary, and fresh thyme directly into the skillet. As the butter foams and sizzles, immediately spoon the fragrant garlic butter continuously over the steak bites for 1 minute.

Return the crispy golden potatoes back into the skillet. Toss everything together for 30 seconds until the potatoes are glistening in garlic herb butter. Remove from heat immediately to prevent overcooking. Garnish with chopped fresh parsley and serve hot!