Cook the Steaks:
While the potatoes are roasting, season the steaks generously with salt and pepper.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. When the oil is hot, add the steaks.
Cook the steaks for 4–5 minutes per side for medium-rare (or cook to your preferred doneness). Use a meat thermometer to check for doneness: 135°F for medium-rare, 145°F for medium.
Remove the steaks from the skillet and let them rest on a plate, covered with aluminum foil.
Make the Garlic Butter Sauce:
Reduce the heat to medium and add the butter to the same skillet used for steaks.
Once the butter has melted, add the minced garlic, thyme, and rosemary. Sauté for 1–2 minutes until the garlic is fragrant but not browned.
Spoon the garlic butter sauce over the resting steaks to enhance their flavor.
Combine and Serve:
Serve the steaks alongside the roasted potatoes.
Spoon extra garlic butter sauce from the skillet over the steaks and potatoes.
Garnish with fresh parsley.
Servings: 4 servings
This dish offers a satisfying blend of textures and flavors that elevate a classic meat-and-potatoes pairing to a restaurant-quality experience.
