Place cut baby Yukon potatoes in a medium saucepan, cover with cold salted water, and bring to a boil for 4 to 5 minutes until just fork-tender on the outside. Drain thoroughly and pat completely dry with paper towels.

Heat 1 tablespoon olive oil in a heavy 12-inch cast iron skillet over medium-high heat. Add potatoes cut-side down and sear undisturbed for 4 minutes until deep golden and crisp. Transfer potatoes to a plate.

Pat steak cubes thoroughly dry with paper towels—dry meat is essential for a deep caramelized crust. Season generously on all sides with kosher salt, cracked black pepper, and smoked paprika.

Add remaining 1 tablespoon oil to the smoking hot skillet. Place steak cubes in a single layer without overcrowding (sear in two batches if necessary). Sear undisturbed for 2 minutes, then flip and sear for 1 minute on the other side until browned with a tender pink center. Transfer steak bites to plate with potatoes.

Reduce skillet heat to medium. Pour in 1/4 cup beef bone broth to deglaze the skillet, using a wooden spoon to scrape up the rich caramelized browned bits (fond) from the pan bottom. Simmer for 1 minute until reduced by half.

Add the butter, minced garlic, chopped rosemary, and thyme. Swirl the pan continuously for 1 to 2 minutes as the butter foams and garlic becomes fragrant without burning.

Return the seared steak bites, crispy golden potatoes, and any resting juices back into the skillet. Spoon the foaming garlic herb butter continuously over the steak and potatoes for 1 minute until glossy and hot.

Remove from heat immediately to prevent overcooking the meat. Garnish with minced fresh parsley, chopped chives, and flaky sea salt. Serve hot directly from the skillet!