Par-boil Potatoes: Place the cut Yukon Gold potatoes into a saucepan, cover with cold salted water, and bring to a boil. Simmer for 7 to 8 minutes until just fork-tender. Drain thoroughly and allow to steam dry for 2 minutes on paper towels.

Season Steak Bites: Pat the cubed steak thoroughly dry with paper towels. Toss with 1 tablespoon olive oil, smoked paprika, 1 teaspoon kosher salt, and black pepper. Let rest at room temperature for 10 minutes.

Crisp the Potatoes: Heat 1 tablespoon olive oil and 1 tablespoon butter in a 12-inch heavy cast iron skillet over medium-high heat. Add the par-boiled potatoes cut-side down in a single layer. Cook undisturbed for 4 to 5 minutes until deeply golden and crispy, then stir and cook for another 3 minutes. Remove potatoes to a plate.

Sear Steak Bites: Increase heat to high until the skillet is smoking hot. Add remaining 1 tablespoon olive oil. Add the steak bites in a single spaced layer (do not crowd). Sear undisturbed for 2 minutes to establish a dark caramelized crust. Flip and sear for another 1 to 2 minutes for medium-rare.

Garlic Herb Butter Baste: Lower heat to medium. Return the crispy potatoes to the skillet with the steak. Add the remaining 3 tablespoons of butter, minced garlic, fresh rosemary, and thyme. As the butter melts and foams, spoon it continuously over the steak bites and potatoes for 1 minute until fragrant.

Garnish & Serve Sizzling: Remove skillet from heat immediately to prevent overcooking. Sprinkle with fresh chopped parsley and a pinch of flaky sea salt. Serve hot straight from the skillet.