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:
- 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.
- 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.
- 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.
- 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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