Heat a large skillet over medium heat and add olive oil. Once hot, add the quartered potatoes and season them with half of the Cajun seasoning, salt, and pepper. Cook for about 12 to 15 minutes, stirring occasionally, until the potatoes are golden brown and tender inside.

While the potatoes cook, pat the steak cubes dry with paper towels. Season the steak with the remaining Cajun seasoning along with black pepper. Keeping the steak dry helps it develop a flavorful crust during cooking.

Remove the potatoes from the skillet and set them aside once fully cooked. Increase the skillet heat to medium-high and add a little more oil if needed. Place the steak bites in a single layer and sear them for about 1 to 2 minutes per side.

Avoid overcrowding the skillet during this step. Cooking in batches if necessary helps the steak brown properly instead of steaming. The steak should develop a deep crust while staying juicy inside.

Reduce the heat to low once the steak is cooked. Add the butter directly to the skillet and allow it to melt completely before stirring in the minced garlic.

Cook the garlic for about 30 seconds until fragrant, being careful not to burn it. Return the potatoes to the skillet and toss everything together so the garlic butter coats every bite evenly.

Sprinkle chopped parsley over the top for freshness and serve immediately while the steak is hot and tender. The buttery sauce and crispy potatoes make every bite rich and flavorful.

For extra flavor, drizzle additional garlic butter over the top before serving or finish with a squeeze of lemon juice to brighten the dish.