Pat the steak cubes very dry with paper towels. Season evenly with salt, pepper, and dried Italian herbs. Let sit for 10 minutes if you have the time.

Heat 2 tablespoons olive oil in a large skillet over medium heat until it shimmers.

Add the potatoes in a single layer. Season with salt, pepper, and paprika. Cook without moving much for about 12 to 15 minutes, turning occasionally, until golden and fork-tender. Remove potatoes and set aside.

Add 1 tablespoon olive oil and 2 tablespoons butter to the skillet. Heat until the butter begins to foam.

Add steak cubes in a single layer, working in batches if needed so the pieces don’t touch. Sear about 2 to 3 minutes per side until a brown crust forms.

Reduce heat to medium-low. Add the remaining 2 tablespoons butter and the minced garlic. Sauté for 30 to 60 seconds until fragrant; avoid browning the garlic too much.

Return the potatoes to the skillet and toss everything together so the garlic butter coats the meat and potatoes. Cook for 1 to 2 minutes to warm through.

Taste and adjust seasoning. Sprinkle with chopped parsley and serve immediately.