Sear the cubed steak in olive oil over medium-high heat until browned, about 3-4 minutes. Remove the steak and set it aside for later.

Sauté the chopped onions in the same pot until they turn translucent, roughly 5 minutes. Then, add the minced garlic and cook for an additional minute.

Combine the diced Yukon Gold potatoes and low-sodium beef broth, ensuring that the potatoes are completely submerged. Bring to a rolling simmer.

Season the soup with dried thyme, salt, and pepper; cover partially and simmer for 20-25 minutes, or until the potatoes are fork-tender.

Return the seared steak to the pot and let it simmer for another five minutes.

Serve the soup hot, garnished with fresh herbs like parsley or thyme if desired.