Ingredients
2 ribeye or sirloin steaks (about 1-inch thick)
1 lb baby potatoes, halved or quartered
3 tbsp unsalted butter
6 garlic cloves, minced
2 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
2 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
1 tbsp olive oil
Salt and pepper, to taste
1/2 cup beef broth (or chicken broth)
1/2 cup freshly grated Parmesan cheese (optional)
Instructions
Prepare the Potatoes:
Place the halved or quartered baby potatoes in a microwave-safe bowl. Microwave on high for 4-5 minutes to soften them slightly (this helps them cook faster in the skillet).
Cook the Steak:
Season both sides of the steaks generously with salt and pepper.
Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Once hot, add the steaks and sear them for 4-5 minutes per side (for medium-rare), or cook longer if you prefer them well-done.
Remove the steaks from the skillet and set them aside to rest.
Cook the Potatoes:
In the same skillet, add the butter. Let it melt, then stir in the garlic, rosemary, and thyme, cooking for about 1 minute until fragrant.
Add the pre-cooked potatoes to the skillet. Season with salt and pepper. Cook the potatoes for 10-12 minutes, stirring occasionally, until they are golden and crispy on the outside and tender on the inside.
Combine Steak and Potatoes:
While the potatoes are cooking, slice the rested steak into thin strips or bite-sized pieces.
Once the potatoes are cooked, pour in the beef broth, scraping up any flavorful bits stuck to the pan. Let the broth simmer for 2-3 minutes.
Add the steak pieces back into the skillet with the potatoes, tossing to combine.
Let everything cook together for another 2-3 minutes to allow the flavors to meld.
Finish with Garlic Butter:
Stir in any remaining butter (if desired) for extra richness. Optionally, sprinkle freshly grated Parmesan on top for added flavor.
Serve:
Taste and adjust the seasoning with more salt and pepper if needed. Serve hot, and enjoy the tender steak and crispy garlic butter potatoes!
Serve With:
A side of steamed broccoli or roasted vegetables
A fresh green salad
