Directions:
Roast the Potatoes:
1. Preheat your oven to 400°F (200°C).
2. In a large ovenproof skillet or on a baking sheet, toss the halved baby potatoes with 1 tablespoon of olive oil, salt, and pepper.
3. Roast the potatoes for 20-25 minutes, stirring halfway through, until they’re crispy and golden brown.
Cook the Steaks:
1. While the potatoes are roasting, season the steaks generously with salt and pepper.
2. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the steaks.
3. Sear the steaks for 4-5 minutes on each side for medium-rare or until they reach your desired doneness. For accuracy, use a meat thermometer: 135°F for medium-rare, 145°F for medium.
4. Transfer the steaks to a plate and cover with aluminum foil to rest.
Prepare the Garlic Butter Sauce:
1. Lower the heat to medium and add the butter to the same skillet.
2. When the butter has melted, stir in the minced garlic, thyme, and rosemary. Cook for 1-2 minutes until the garlic becomes fragrant, taking care not to brown it.
3. Drizzle the garlic butter sauce over the resting steaks to let the flavors meld.
Serve:
1. Arrange the roasted potatoes on plates alongside the steaks.
2. Pour any remaining garlic butter sauce from the skillet over the steaks and potatoes.
3. Finish with a sprinkle of fresh parsley for garnish.
Servings: Makes 4 servings.
