Heat a large skillet over medium heat (around 350°F). Add 1 tablespoon butter and 2 tablespoons olive oil. Once the butter melts and starts to shimmer, add the baby potatoes cut-side down. Sprinkle with salt, pepper, dried rosemary, and dried thyme. Let them cook undisturbed for 3 to 4 minutes to develop a golden crust. Stir occasionally for 10 to 12 minutes total, or until fork-tender and beautifully browned. Transfer potatoes to a plate and set aside.

In the same skillet, add 1 tablespoon butter. Arrange sirloin steak bites in a single layer without overcrowding (work in batches if needed). Season generously with salt and pepper. Sear for 2 to 3 minutes per side until they develop a deep brown crust. For medium-rare, aim for 135°F internal temperature. Remove steak from pan and set aside.

Lower the heat to medium-low and add the last tablespoon of butter to the skillet. Add minced garlic and stir constantly for about 1 minute until lightly golden and fragrant. Do not let it brown or it will taste bitter.

Return the seared steak bites and crispy potatoes to the skillet. Toss gently to coat everything in the hot garlic butter for about 30 seconds. Turn off heat, sprinkle with freshly chopped parsley, and serve immediately.