Heat 2 tablespoons of olive oil in a large 12-inch cast-iron skillet over medium-high heat. Add halved baby potatoes cut-side down in a single layer. Season with 1/2 tsp salt and 1/4 tsp pepper.

Cook undisturbed for 4 to 5 minutes until bottoms are deeply golden brown and crisp. Pour in 1/4 cup of beef bone broth, immediately cover skillet with a lid or foil, reduce heat to medium-low, and let steam for 5 to 7 minutes until potatoes are fork-tender.

Remove lid and let remaining liquid evaporate completely for 1 minute until crisp. Transfer potatoes to a plate and keep warm.

Pat steak cubes completely dry with paper towels. Season evenly on all sides with salt, pepper, smoked paprika, and onion powder.

Crank skillet heat back to high. Add 1 tablespoon olive oil. Once smoking hot, add steak cubes in a single uncrowded layer (sear in two batches if necessary to avoid crowding).

Sear undisturbed for 2 minutes without moving so a deep caramelized crust forms. Flip and sear for another 1.5 to 2 minutes for a juicy medium-rare to medium center.

Reduce heat to medium-low. Add butter, minced garlic, chopped rosemary, and thyme to the skillet. As butter melts and foams, spoon the fragrant sizzling garlic butter over the steak bites for 1 minute.

Return crispy potatoes to the skillet, tossing gently to coat every potato and steak bite in the glossy herb butter sauce. Remove from heat immediately, sprinkle with fresh parsley and flaky sea salt, and serve hot right from the skillet.