Begin by patting the sirloin steak dry with paper towels to remove excess moisture. Cut the steak into bite-sized pieces, about 1 inch each.

Preheat a large skillet over medium-high heat for about 3 minutes and add olive oil to the pan, swirling it to coat.

Carefully add the steak cubes in a single layer to the hot skillet and sear them without moving for 2–3 minutes.

Lower the heat to medium and melt unsalted butter in the skillet. Add minced garlic and cook for 30 seconds until fragrant.

Return the seared steak bites back to the skillet with the garlic butter and toss gently to coat.

Add cubed Yukon Gold potatoes to a pot, cover with cold water, then bring to a boil. Reduce to a simmer and cook for 12–15 minutes until fork-tender.

Drain the cooked potatoes and return them to the pot to steam dry for a minute. Mash the potatoes, mixing in warm butter and cream, seasoning with salt and pepper.

To plate, create a portion of mashed potatoes on the dish, form a well in the center, spoon the garlic butter steak bites into the well, and drizzle extra garlic butter.