Pat the steak cubes completely dry with paper towels—removing surface moisture is essential for getting a hard, caramelized sear. In a medium mixing bowl, toss the steak cubes with 1 tablespoon olive oil, kosher salt, black pepper, garlic powder, and smoked paprika. Let rest at room temperature for 10 minutes.

Heat 1 tablespoon of olive oil in a large 12-inch cast-iron skillet over medium-high heat. Add the diced sweet potatoes and season with 1/4 teaspoon salt. Sauté for 10 to 12 minutes, stirring occasionally, until sweet potatoes are tender, caramelized, and crisp at edges. Transfer cooked sweet potatoes to a plate and set aside.

Turn the skillet heat up to high and add the remaining 1 tablespoon of olive oil. Once the skillet is smoking hot, add the steak bites in a single layer without overcrowding (sear in two batches if necessary to prevent steaming).

Sear undisturbed for 2 minutes until a deep, dark golden-brown crust forms on the bottom. Toss and sear for an additional 1 to 2 minutes until browned on all sides and medium-rare to medium inside. Do not overcook!

Reduce heat to medium-low. Return the cooked sweet potatoes back into the skillet with the steak bites. Add the butter, minced garlic, fresh rosemary, and fresh thyme directly into the center of the skillet.

As the butter melts and foams, spoon the garlicky herb butter continuously over the steak bites and sweet potatoes for 1 minute until fragrant and glossy. Squeeze fresh lemon juice over the skillet and remove from heat.

Garnish with freshly chopped parsley and cracked black pepper. Serve immediately straight from the warm cast-iron skillet.