Garlic Butter Steak and Potatoes

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Ingredients:

  • 4 ribeye or sirloin steaks (about 1-inch thick)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1 pound baby potatoes, halved (or quartered if large)
  • 4 tablespoons butter
  • 5 cloves garlic, minced
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh parsley, chopped

Directions:

  1. Prepare the Potatoes:
    • Preheat your oven to 400°F (200°C).
    • In a large ovenproof skillet or a baking sheet, toss the potatoes with 1 tablespoon of olive oil, salt, and pepper.
    • Roast in the preheated oven for about 20-25 minutes or until golden and crispy. Stir halfway through cooking for even browning.
  2. Cook the Steaks:
    • While the potatoes are roasting, season the steaks generously with salt and pepper.
    • Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. When the oil is hot, add the steaks.
    • Cook the steaks for 4-5 minutes per side for medium-rare (or cook to your preferred doneness). Use a meat thermometer to check for doneness: 135°F for medium-rare, 145°F for medium.
    • Remove the steaks from the skillet and let them rest on a plate, covered with aluminum foil.
  3. Make the Garlic Butter Sauce:
    • Reduce the heat to medium and add the butter to the same skillet used for steaks.
    • Once the butter has melted, add the minced garlic, thyme, and rosemary. Sauté for 1-2 minutes until the garlic is fragrant but not browned.
    • Spoon the garlic butter sauce over the resting steaks to enhance their flavor.
  4. Combine and Serve:
    • Arrange the roasted potatoes on a serving platter.
    • Place the steaks alongside the potatoes and drizzle with the remaining garlic butter sauce from the skillet.
    • Garnish with fresh parsley and serve immediately.

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