Garlic Herb Steak & Roasted Baby Potatoes
Ingredients:
2 ribeye or sirloin steaks (about 1 inch thick)
Salt and black pepper, to taste
1 tablespoon olive oil
3 tablespoons butter
4 garlic cloves, smashed
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
For the Potatoes:
1 lb baby potatoes, halved
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and black pepper, to taste
1 tablespoon chopped parsley (for garnish)
Directions:
Preheat oven to 425°F (220°C).
Toss baby potatoes with olive oil, garlic powder, oregano, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until golden and crispy.
Meanwhile, season steaks generously with salt and pepper.
Heat olive oil in a cast-iron skillet over medium-high heat. Add steaks and sear for 3–4 minutes per side for medium-rare (adjust to your preference).
Add butter, garlic cloves, rosemary, and thyme to the skillet. Baste the steaks with the melted herb butter for another 1–2 minutes.
Remove steaks and let rest for 5 minutes before slicing.
Serve the sliced steak with roasted potatoes, and garnish with fresh parsley.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 580 kcal per serving | Servings: 2 servings
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