Cut the baby potatoes into even pieces for uniform cooking and pat them dry.

Heat a large skillet over medium-high heat; add olive oil and 1 tablespoon of butter.

Add the potatoes, season with salt, black pepper, and paprika. Allow them to cook without stirring for a few minutes to brown.

Continue to cook and turn the potatoes until golden and tender, about 15 to 20 minutes.

Once cooked, move potatoes to the side or transfer them to a bowl.

Increase the heat, add a drizzle of oil if needed, and lay the steak in the skillet. Cook without moving it for about 3 to 4 minutes per side for medium-rare.

Remove the steak and let it rest on a plate for 5 minutes before cutting into bite-sized pieces.

Lower the heat, add remaining butter and minced garlic to the pan. Stir for about 30 seconds until fragrant.

Toss the steak bites and potatoes back into the pan with the garlic butter and combine well. Adjust seasoning with more salt or pepper as needed.