Par-cook the Potatoes: Place the potato chunks in a large pot and cover with cold, salted water. Bring to a boil and cook for 7-8 minutes, until they are just tender when pierced with a knife. You don't want them falling apart. Drain them well and let them steam dry in the colander for a few minutes.

Crisp the Potatoes: Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet (cast iron is ideal) over a medium-high heat. Add the dry potatoes in a single layer and cook for 8-10 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove the potatoes from the skillet and set aside on a plate.

Prepare the Steak: While the potatoes are cooking, pat your steak cubes completely dry with paper towels. Season them generously with sea salt flakes and black pepper.

Sear the Steak Bites: Add the remaining 1 tablespoon of olive oil to the same skillet and turn the heat up to high. Once the oil is shimmering, add the steak bites in a single layer. It's important not to overcrowd the pan, so you may need to do this in two batches. Sear for 1-2 minutes per side, until a deep brown crust has formed. The inside should still be pink. Remove the steak from the skillet and set aside with the potatoes. What works best for me is using tongs to turn each piece individually for an even sear.

Make the Garlic Butter Sauce: Reduce the heat to low. Add the butter to the skillet and let it melt. Once it's foaming, add the minced garlic and cook for about 30-60 seconds, stirring constantly, until it's fragrant. Be very careful not to let the garlic burn, or it will become bitter.

Combine and Serve: Turn off the heat. Return the seared steak bites and crispy potatoes to the skillet. Add the freshly chopped parsley. Gently toss everything together to coat in the luscious garlic butter sauce. Serve immediately, straight from the pan.