In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the cubed potatoes in a single layer. Season with 1/2 teaspoon salt, 1/2 teaspoon pepper, and paprika if using. Cook without stirring for 5-7 minutes until golden brown on one side, then flip and cook another 5-7 minutes until crispy and tender. Remove potatoes to a plate.

Season both sides of the steak generously with remaining salt and pepper. In the same skillet, add remaining 1 tablespoon olive oil and 1 tablespoon butter over high heat. Once hot, add the steak and sear for 4-5 minutes per side for medium-rare, or until desired doneness. Remove steak to a cutting board to rest.

Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet. Add minced garlic and 2 tablespoons of chopped rosemary/thyme. Cook for 1-2 minutes until fragrant but not browned, scraping up any browned bits from the bottom of the pan.

Return the cooked potatoes to the skillet with the garlic-herb mixture. Toss to coat evenly and heat through for 1-2 minutes. Slice the rested steak against the grain into strips.

Arrange the garlic potatoes on a white plate, top with sliced steak, and spoon any remaining pan sauce over everything. Sprinkle with fresh parsley and remaining chopped herbs.