Instructions

1. 1

   Parboil the potatoes: Add the cut potatoes to salted boiling water and cook for 5–7 minutes, just until slightly tender but not soft. Drain well.

2. 2

   Sear the potatoes: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add potatoes cut-side down and cook undisturbed until golden and crispy, about 6–8 minutes. Flip and cook another 4–5 minutes until fork-tender with crisp edges. Remove and set aside.

3. 3

   Cook the steak: In the same skillet, add remaining oil and increase heat to high. Add steak pieces in a single layer. Let them sear without moving for 2–3 minutes until a deep brown crust forms, then flip and cook another 1–2 minutes depending on doneness.

4. 4

   Add garlic butter and herbs: Lower heat to medium. Add butter, garlic, and herbs. Stir quickly as the butter melts and coats the steak, about 1 minute, until fragrant but not burned.

5. 5

   Combine and finish: Return potatoes to the skillet. Toss everything together until coated in garlic butter and heated through. Look for glossy, crisp potatoes and steak with browned edges.

6. 6

   Serve immediately: Sprinkle with parsley and an extra pat of butter if desired.