Ingredients:
For the Steak:
2 pounds ribeye or sirloin steaks, about 1-inch thick
Salt and black pepper to taste
2 tablespoons olive oil
For the Garlic Butter:
4 tablespoons butter
3 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 teaspoon thyme, chopped
For the Potatoes:
1 pound baby potatoes, halved
1 tablespoon olive oil
Salt and pepper to taste
Directions:
Prepare the Potatoes:
Preheat the oven to 400°F (200°C).
Toss the halved baby potatoes with olive oil, salt, and pepper.
Spread them on a baking sheet and roast in the oven for about 20-25 minutes, until tender and golden.
Cook the Steak:
Season the steaks generously with salt and pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the steaks to the skillet and cook for 4-5 minutes on each side for medium-rare, or until desired doneness.
Remove the steaks from the skillet and let them rest.
Make the Garlic Butter:
In the same skillet, reduce the heat to low and add the butter and minced garlic.
Cook gently until the garlic is fragrant but not browned, about 1-2 minutes.
Stir in the chopped parsley and thyme.
Serve:
Slice the rested steaks.
Serve the sliced steak with the roasted potatoes.
Spoon the garlic butter over the steak and potatoes.
Garnish with additional parsley if desired.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 750 kcal per serving | Servings: 4 servings
