Begin by heating a large cast iron skillet over medium heat, adding 2 tablespoons of olive oil and 2 tablespoons of ghee. Allow the fat to warm until it shimmers, which should take around 2 minutes.

Next, add your cubed Yukon Gold potatoes to the skillet along with minced garlic, thyme, oregano, salt, and pepper. Cook for approximately 8–10 minutes, allowing them to brown and become tender.

Increase the skillet heat to medium-high and add the remaining 2 tablespoons of ghee. Add the seasoned steak cubes and sear undisturbed for 2 minutes, then cook for 2-3 more minutes until desired doneness.

Gently return the cooked potatoes back into the skillet with the steak. Stir to combine all the flavors, letting them mingle for an additional minute.

Remove the skillet from heat and garnish with freshly chopped parsley. Serve hot.