Ingredients
Scale
- 2 ribeye steaks
- 4 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1 pound baby potatoes, halved
- 2 tablespoons olive oil
- Fresh rosemary or thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss potatoes with olive oil, salt, pepper, and herbs. Roast on a baking sheet for 25-30 minutes until crispy.
- Meanwhile, season steaks with salt and pepper. In a skillet, heat some oil over medium-high heat. Sear steaks 3-4 minutes per side until browned.
- Reduce heat, add butter and garlic to the skillet. Baste steaks with garlic butter and cook for another 2-3 minutes for medium-rare.
- Remove potatoes from the oven, arrange on a serving plate alongside the steak, drizzle with melted garlic butter, and garnish with herbs. Serve hot.
Notes
- Adjust cooking time for desired steak doneness.
- Use fresh herbs for an extra flavor boost.
- For extra crispiness, broil potatoes for an additional 2 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stove and oven
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 650 kcal Kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 23 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 45 g
- Cholesterol: 125 mg