Chop the medium potatoes into bite-sized pieces and rinse them under cold water.

Heat a large skillet over medium-high heat and add olive oil.

Season ribeye steaks with salt and pepper, then sear in the hot skillet for 4-5 minutes on each side for medium-rare. Remove and let rest.

In the same skillet, add diced potatoes and cook for about 15-20 minutes, stirring occasionally, until golden brown and crispy. Add salt and pepper to taste.

Reduce heat to low, then add garlic butter to the skillet, allowing it to melt and coat the potatoes.

Slice ribeye steaks against the grain and return them to the skillet, mixing gently with the potatoes. Garnish with fresh parsley before serving.