Garlic Butter Steak and Potatoes

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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