Begin by quartering the Yukon Gold potatoes. In a large pot, bring generously salted water to a boil. Add the potatoes and cook for 12 to 15 minutes until fork-tender. Drain the potatoes and allow them to cool for about 5 minutes.

With the potatoes cooled slightly, gently smash each piece with a fork, creating a flat surface without completely breaking them apart.

Pat the steak cubes dry with paper towels and season generously with salt and freshly ground black pepper.

In a large skillet, heat olive oil over high heat until shimmering. Add the seasoned steak cubes in a single layer, searing for 2 to 3 minutes on each side until golden brown.

Using the same skillet, add more olive oil and arrange the smashed potatoes cut-side down. Cook for 4 to 5 minutes until golden, then flip and cook for another 3 to 4 minutes until crisp.

Reduce heat to medium-low and add butter. Once foaming, stir in minced garlic and sauté until fragrant. Sprinkle in thyme.

Return the seared steak cubes to the skillet, tossing in the garlic butter sauce for 1 to 2 minutes.