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.
- Entitled Woman Called Me, a 72-Year-Old Waitress, ‘Rude’ and Walked Out on a $112 Bill – I Showed Her She Picked the Wrong Grandma
I’m Esther. I’m 72 years old, and I’ve been waitressing at the same little diner in small-town Texas for more than twenty years. Most folks are kind. Some are rushed. A few are cranky before they’ve had their coffee. But nearly everyone treats me with basic decency. Last Friday, one woman decided she didn’t have … Read more - Blueberry Breakfast Jars
Start your morning with a protein-packed, grab-and-go breakfast that feels like dessert: Baked Blueberry Breakfast Jars. These individual oat-based bakes are bursting with juicy blueberries, spiced with cinnamon and nutmeg, and deliver a whopping 47g of protein per serving—thanks to eggs, milk, and oats working in harmony. Baked in charming oven-safe jars or ramekins, they’re … Read more - Found this weird shield-shaped bug crawling on my curtains in the middle of winter. It moves really slowly and has a speckled brown back. Is this going to bite or infest my house?
Finding an unusual bug in your home can be unsettling, especially during the colder months when you least expect it. One common intruder that might catch your attention is a shield-shaped, slow-moving insect that seems out of place in the winter. Its speckled brown appearance can blend in with various backgrounds, such as curtains, making … Read more - Simple apple Cake
ingredient 2 apples, peeled and sliced2 eggs1/2 cup sugar1/2 cup milk1/3 cup vegetable oil1 1/2 cups all purpose flour1 teaspoon baking powder1/2 teaspoon cinnamon optional1 teaspoon vanilla extractA pinch of salt Instructions Preheat your oven to 180°C and grease a cake pan In a bowl, whisk the eggs and sugar until light and slightly fluffy … Read more - Chocolate Peanut Caramel Crunch Bars
Ingredients2 cups crushed digestive biscuits or graham crackers1 cup roasted peanuts (roughly chopped)1/2 cup pretzels (crushed slightly)1/2 cup butter1/2 cup brown sugar1/2 cup sweetened condensed milk1 teaspoon vanilla extract200–250 g milk chocolate (melted)Pinch of sea salt (optional, for topping) InstructionsIn a bowl, mix crushed biscuits, peanuts, and pretzels In a saucepan over medium heat, melt … Read more