1. Preheat your oven to 400°F (200°C).
2. In a large oven-safe skillet, heat olive oil over medium-high heat. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, until golden brown and fork-tender, about 10 minutes.
3. Remove the potatoes from the skillet and set aside. In the same skillet, add the steak pieces in a single layer. Sear for about 2-3 minutes on each side until browned.
4. Reduce the heat to medium and add the butter and garlic to the skillet. Stir until the butter is melted and the garlic is fragrant, about 1 minute.
5. Return the potatoes to the skillet, add the thyme, and toss everything together until well coated in the garlic butter.
6. Transfer the skillet to the preheated oven and roast for 10 minutes, or until the steak reaches your desired doneness.
7. Remove from the oven and let it rest for a few minutes. Sprinkle with fresh parsley before serving, if desired.

Cooking with a skillet reminds me of my abuela’s cast iron pans, always seasoned to perfection. The key is to let the pan do the work—don’t rush the sear!