Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
In a small bowl, mix together the melted butter, minced garlic, dried thyme, and dried rosemary.
Place the cubed steak and halved potatoes on the prepared sheet pan. Season them generously with salt and pepper.
Pour the garlic butter mixture over the steak and potatoes, ensuring everything is evenly coated.
Spread the steak and potatoes out in a single layer on the sheet pan, making sure they’re not overcrowded. If needed, use two sheet pans to avoid overcrowding.
Roast in the preheated oven for about 20-25 minutes, or until the steak is cooked to your desired doneness and the potatoes are tender, flipping the steak and stirring the potatoes halfway through cooking.
Once done, remove from the oven and let the steak and potatoes rest for a few minutes.
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