Ingredients:
2 ribeye steaks
1 pound baby potatoes, halved
3 tablespoons butter
4 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Fresh parsley for garnish
Directions:
Preheat oven to 400°F (200°C).
In a large skillet, heat olive oil over medium-high heat. Add the halved baby potatoes and season with salt, pepper, thyme, and rosemary. Cook for about 10 minutes, stirring occasionally until potatoes are golden and tender.
Push the potatoes to the side of the skillet. Add the butter and let it melt, then add the minced garlic.
Season the steaks with salt and pepper on both sides. Place the steaks in the skillet and cook for 3-4 minutes on each side for medium-rare, or until your desired doneness.
Spoon the garlic butter over the steaks and potatoes. Transfer the skillet to the preheated oven and roast for an additional 5-7 minutes.
Remove from the oven, let the steaks rest for a few minutes, then garnish with fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 500 kcal | Servings: 2 servings
