Ingredients:
For the Steak:
2 ribeye or sirloin steaks (1-inch thick)
2 tablespoons olive oil
3 tablespoons unsalted butter
3 garlic cloves, minced
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
Salt and freshly ground black pepper, to taste
For the Roasted Potatoes:
1½ pounds baby potatoes, halved
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon dried thyme
Salt and freshly ground black pepper, to taste
Instructions:
Prepare the Potatoes:
Preheat the oven to 400°F (200°C).
In a bowl, toss the halved potatoes with olive oil, garlic powder, paprika, dried thyme, salt, and pepper.
Spread the potatoes on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through, until golden and crispy.
Cook the Steaks:
Pat the steaks dry with paper towels and season generously with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Add the steaks and sear for 3-4 minutes per side for medium-rare, or adjust time for your preferred doneness.
Reduce the heat to medium, add butter, garlic, thyme, and rosemary to the skillet. Spoon the melted garlic butter over the steaks as they cook for another 1-2 minutes.
Remove the steaks from the skillet and let rest for 5 minutes.
Serve:
Plate the steaks with roasted potatoes on the side. Drizzle any remaining garlic butter from the skillet over the steaks for extra flavor.
Garnish with additional fresh herbs if desired and serve immediately.
