1. In a large pot, heat the olive oil over medium-high heat. Add the steak pieces and sear them until browned on all sides, about 5 minutes. Remove the steak and set it aside.
2. In the same pot, add the butter, chopped onion, and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant, approximately 3 minutes.
3. Add the diced potatoes, beef broth, dried thyme, and dried rosemary to the pot. Stir to combine and bring the mixture to a boil.
4. Reduce the heat to low and let the soup simmer for 15-20 minutes, or until the potatoes are tender.
5. Return the seared steak to the pot, along with any juices that have accumulated. Stir in the heavy cream and season with salt and pepper to taste.
6. Continue to simmer the soup for another 5-10 minutes, allowing the flavors to meld together. Taste and adjust seasonings as needed.
7. Serve hot, garnished with fresh parsley if desired. Enjoy with crusty bread for the perfect meal.

This recipe is one of those that benefits from a little patience, much like the slow-cooked meals my Nonna Rosa used to make, letting each ingredient shine in its own right.