In a large bowl, combine the cubed steak with neutral oil, Worcestershire sauce, garlic powder, buttery steakhouse seasoning, kosher salt, and black pepper. Mix well to coat the steak evenly.

In a skillet over medium-high heat, melt 2 tablespoons of Kerrygold garlic & herb butter. Add the seasoned steak and cook until browned and cooked to your desired doneness. Remove from heat and set aside.

For the chimichurri, in a separate bowl, mix together the chopped parsley, diced Fresno chiles, minced garlic, red wine vinegar, extra virgin olive oil, dried oregano, kosher salt, and red chili flakes. Stir until well combined. Add lemon juice if desired.

In a large pot, add the quartered Yukon Gold potatoes and cover with water. Season the water with additional kosher salt. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.

Once cooked, drain the potatoes and return them to the pot. Add half-and-half, smashed garlic cloves, bay leaves, and thyme sprigs. Cook over low heat, stirring occasionally, until creamy and heated through.

Remove the bay leaves and thyme. Stir in the remaining Kerrygold garlic & herb butter, sour cream, grated Parmesan cheese, garlic powder, kosher salt, and black pepper. Mix until everything is well incorporated.

Serve the steak bites drizzled with chimichurri sauce alongside the creamy garlic potatoes.