Garlic Butter Steak and Potatoes
Ingredients:
4 ribeye or sirloin steaks (about 1-inch thick)Salt and black pepper to taste2 tablespoons olive oil1 pound baby potatoes, halved (or quartered if large)4 tablespoons butter5 garlic cloves, minced1 teaspoon fresh thyme, chopped1 teaspoon fresh rosemary, chopped1 teaspoon fresh parsley, choppedDirections: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 foilMake 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 remaining steaks to enhance their flavor.Combine and Serve:Serve the steaks alongside the roasted potatoes.Spoon extra garlic butter sauce from the skillet over the steaks and potatoes.Garnish with fresh parsley.
