Place the halved baby potatoes in salted cold water, bringing them to a boil. Cook for 12-15 minutes until fork-tender. Drain and let them steam dry for a minute.

Pat the steak cubes dry. Season generously with salt, black pepper, garlic powder, smoked paprika, and onion powder for optimal flavor.

Heat a large, heavy-bottomed cast iron skillet over high heat. Add the olive oil and 1 tablespoon of butter, then sear the steak bites for 1-2 minutes per side until beautifully browned. Remove and set aside.

In the same skillet, add the parboiled potatoes cut side down, allowing them to cook until golden and crispy. Flip them and season with salt and pepper.

Push the potatoes to the edges of the skillet. Add the remaining butter to the center and introduce the minced garlic and thyme, stirring until fragrant.

Return the steak bites along with any collected juices back into the skillet. Toss everything together and cook for an additional minute to warm through. Remove from heat and garnish with fresh parsley before serving.