Ingredients (serves 2–3)
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2 ribeye or sirloin steaks (about 1 inch thick)
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Salt & black pepper, to taste
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2 tbsp olive oil
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1 lb (450g) baby potatoes or small Yukon golds, halved
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3–4 cloves garlic, minced
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3 tbsp unsalted butter
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1 tsp fresh thyme leaves (or ½ tsp dried)
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1 tsp fresh rosemary, chopped (optional)
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Fresh parsley, chopped, for garnish
Instructions
1. Prep the potatoes
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Heat 1 tbsp olive oil in a large skillet over medium heat.
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Add halved potatoes, season with salt and pepper, and cook, stirring occasionally, for 15–20 minutes until golden and tender. Remove from skillet and set aside.
2. Cook the steaks
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Season steaks generously with salt and pepper.
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In the same skillet, add 1 tbsp olive oil over medium-high heat.
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Sear steaks for 3–5 minutes per side (depending on thickness) until desired doneness. Remove and let rest.
3. Make garlic butter sauce
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Reduce heat to medium.
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Add butter and minced garlic to the skillet, stirring for 1–2 minutes until fragrant.
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Add thyme and rosemary, cooking for another 30 seconds.
4. Combine everything
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Return potatoes to the skillet and toss in the garlic butter until coated.
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Slice the steaks and arrange on top of potatoes. Spoon extra garlic butter over everything.
5. Serve
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Garnish with fresh parsley and serve immediately.
✅ Tips:
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For extra flavor, add a splash of beef broth or a squeeze of lemon to the garlic butter sauce.
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Don’t overcrowd the skillet when cooking steaks—work in batches if needed.
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You can toss in vegetables like green beans, mushrooms, or bell peppers along with the potatoes.
If you want, I can also give a version where the steak is cooked in the same skillet as the potatoes for max flavor and one-pan convenience—it gets even juicier that way.
Do you want me to do that?
