Heat a large cast-iron skillet over medium heat for about 2 minutes. Add 1 tablespoon of olive oil and 2 tablespoons of ghee, allowing the ghee to melt completely.

Add the cubed Yukon Gold potatoes to the skillet in a single layer. Season with minced garlic, dried thyme, dried oregano, sea salt, and ground black pepper. Cook for 8-10 minutes until golden brown and fork-tender, then transfer to a bowl.

Increase heat to medium-high and add the remaining 2 tablespoons of ghee. When bubbling, add the sirloin steak cubes. Season with additional sea salt and ground black pepper. Sear for 2 minutes without stirring, then stir and cook for another 1-2 minutes.

Return the cooked potatoes to the skillet and gently mix everything together. Adjust seasoning to taste, and serve, optionally garnished with chopped parsley.