Heat a large cast iron skillet over medium heat for a couple of minutes.

Add 1 Tablespoon olive oil and 1 Tablespoon garlic herb butter to the skillet.

Once the butter melts, add 1 pound Yukon Gold potatoes, cut into bite-sized cubes. Season the potatoes with ½ teaspoon garlic powder, ½ teaspoon salt and ½ teaspoon pepper (or more, to taste).

Turn down the heat to medium low and cover the skillet with a lid and cook the potatoes for 10–12 minutes, stirring occasionally so they don’t burn and cook evenly. If browning too quickly, turn down the heat. Continue cooking until fork-tender.

While the potatoes are cooking, season 1 pound sirloin steak, cut into bite-sized cubes with ½ teaspoon salt, ½ teaspoon pepper, and ½ teaspoon garlic powder (or more, to taste).

Once the potatoes are cooked through and golden brown, push them to one side of the pan (or remove altogether if you are concerned they will burn).

Add 1 Tablespoon olive oil and 1 Tablespoon garlic herb butter to the empty side of the pan, increasing the heat to medium-high.

Add the seasoned steak bites to the pan, searing them for 3–4 minutes per side, or until browned and cooked to your desired doneness. If necessary, cook the steak in batches to avoid overcrowding the pan.

Once the steak bites are cooked, lower the heat to medium-low. Add extra garlic butter to the pan at this point, if desired, allow it to melt and coat both the steak bites and potatoes.

Toss everything together in the garlic butter, making sure both the potatoes and steak are evenly coated and glossy.

Taste and adjust seasoning if necessary. Then serve!