Heat a large skillet over medium heat and add 2 tablespoons of butter and a drizzle of olive oil. Once melted, toss in halved baby potatoes, seasoned generously with salt, pepper, and a sprinkle of dried rosemary and thyme. Cook these little gems undisturbed for 10-12 minutes, letting them develop a golden crust until they are fork-tender and crispy.

In the same skillet, after removing the potatoes briefly, melt another tablespoon of butter over medium-high heat. Add the sirloin steak bites in a single layer, ensuring they have space to sear. Sear them for 2-3 minutes on each side until nicely browned and cooked to your desired doneness, about medium-rare for optimal tenderness.

Reduce the heat to low, then add the final tablespoon of butter and minced garlic to the skillet. Sauté for about 1 minute or until the garlic is fragrant and just starting to soften, being careful not to burn it.

Return the perfectly seared steak bites and the crispy potatoes to the skillet. Toss everything together in the garlic butter until well coated, allowing the flavors to meld for a couple of minutes.

Once everything is combined and heated through, remove from heat. Sprinkle freshly chopped parsley over the dish for a vibrant touch. Serve warm, either directly from the skillet or transfer to a beautiful platter.