Ingredients:
For the Steak:
2 ribeye steaks (or your preferred cut)
1 tablespoon olive oil
Salt and freshly ground black pepper to taste
2 cloves garlic, minced
2 tablespoons fresh thyme, chopped
2 tablespoons fresh rosemary, chopped
2 tablespoons butter
For the Roasted Potatoes:
4 medium golden potatoes, cut into cubes
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon paprika
1 tablespoon fresh parsley, chopped (for garnish)
For the Garlic-Herb Butter Sauce:
4 tablespoons butter
2 cloves garlic, minced
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
Salt and pepper to taste
Instructions:
Prepare the Roasted Potatoes:
Preheat the oven to 400°F (200°C).
Toss the cubed potatoes with olive oil, salt, pepper, garlic powder, and paprika.
Spread the potatoes evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden brown and crispy.
Cook the Steaks:
While the potatoes are roasting, heat olive oil in a cast-iron skillet over medium-high heat.
Season the steaks generously with salt and pepper on both sides.
Once the skillet is hot, add the steaks and sear for about 3-4 minutes per side for medium-rare, or until your desired doneness is achieved.
In the last minute of cooking, add the minced garlic, fresh thyme, rosemary, and butter. Baste the steak with the melted garlic-herb butter for extra flavor.
Prepare the Garlic-Herb Butter Sauce:
In a small saucepan, melt butter over medium heat.
Add the minced garlic, thyme, and rosemary. Sauté for about 2 minutes, until fragrant.
Season with salt and pepper, and remove from heat.
Assemble the Dish:
Once the steaks are done, let them rest for 5 minutes before slicing.
Serve the steak with the roasted golden potatoes on the side.
Drizzle the garlic-herb butter sauce over the steak and potatoes, and garnish with fresh parsley.
Enjoy your succulent steak paired with crispy, flavorful roasted potatoes and a rich garlic-herb butter sauce!
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