Ingrédients:
Ingredient Quantity
Baby Potatoes 1 1/2 pounds, halved or quartered if large
Olive Oil 2 tablespoons
Salt To taste
Fresh Ground Pepper To taste
Steaks (Ribeye, Sirloin, or Filet) 4 (6-ounce) steaks of your choice
Unsalted Butter 4 tablespoons, softened
Garlic 3 cloves, minced
Fresh Thyme Leaves 1 teaspoon, chopped
Fresh Rosemary 1 teaspoon, chopped
Additional Fresh Herbs for Garnishing Optional
Instructions:
Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s nice and hot for roasting.
Prepare Potatoes: In a large bowl, toss the halved or quartered baby potatoes with olive oil, salt, and pepper until they’re evenly coated. Spread them out on a sheet pan in a single layer and place them in the preheated oven for about 20 minutes, or until they start to become tender and golden brown.
Season Steaks: While the potatoes are roasting, pat the steaks dry with paper towels to remove excess moisture. Season both sides generously with salt and pepper, then let them rest at room temperature until the potatoes are halfway done.
Make Garlic Butter: In a small bowl, mix the softened butter with minced garlic, chopped thyme, and rosemary to create the garlic butter
Arrange on Pan: Once the potatoes have roasted for about 20 minutes, move them to the edges of the pan to make space for the steaks in the center. Place the seasoned steaks on the pan and return it to the oven.
Cook Steaks: Depending on your desired level of doneness, cook the steaks for 4-5 minutes per side for medium-rare. Use a meat thermometer to ensure they reach an internal temperature of 135°F (57°C).
Add Garlic Butter: As soon as the steaks are done, remove them from the oven and immediately slather them with a generous dollop of garlic butter.
Let Rest and Serve: Allow the steaks to rest for a few minutes to allow the juices to redistribute. Plate the steaks in the center of each plate, surround them with the roasted potato
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