Start by heating a large cast-iron skillet over medium heat. Add 2 tablespoons of ghee and a drizzle of olive oil, letting them melt together. Toss in the cubed Yukon Gold potatoes, and season with minced garlic, dried thyme, oregano, sea salt, and freshly ground black pepper. Cook for 8-10 minutes, stirring frequently, until golden brown and fork-tender.

Increase the heat to medium-high and add the remaining ghee to the skillet. Immediately add the sirloin steak cubes, seasoned with salt and pepper. Allow the steak to sear for about 2 minutes without stirring to achieve a brown crust. Continue cooking for another 1-2 minutes until the steak is browned and cooked to desired doneness.

Once the steak is seared, return the crispy potatoes to the skillet. Stir to combine flavors, adjusting seasoning as needed. Cook together for another minute.

Remove from heat and transfer everything to a serving platter. Optionally garnish with fresh herbs like parsley. Serve immediately.