Ingredients:

  • 2 Ribeye steaks (about 12-14 oz each, 1-inch thick) (340-400g each, 2.5cm thick)
  • 2 tablespoons olive oil (30ml)
  • 1 tablespoon unsalted butter (15g)
  • 2 cloves garlic, minced
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • Sea salt and freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter, softened (60g)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 1/2 teaspoon lemon zest
  • Pinch of red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 pound Yukon Gold potatoes, cut into 1-inch cubes (450g)
  • 2 tablespoons olive oil (30ml)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Prepare the Garlic-Herb Butter: Combine softened butter, garlic, parsley, chives, lemon zest, red pepper flakes (if using), salt, and pepper in a small bowl. Mix well and set aside.
  2. Prepare the Potatoes: Toss the cubed potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper in a large bowl.
  3. Cook the Potatoes: Spread the potatoes in a single layer on a baking sheet or in a large oven-safe skillet. Bake in a preheated oven until crispy and golden brown, flipping halfway through.
  4. Prepare the Steak: Pat the ribeye steaks dry with paper towels and season generously with salt and pepper. Let rest at room temperature while the potatoes cook.
  5. Sear the Steak: Heat olive oil in a cast iron skillet over high heat until smoking hot. Add the steaks and sear on one side until a deep brown crust forms.
  6. Finish Cooking the Steak: Flip the steaks and add butter, garlic, rosemary, and thyme to the skillet. Tilt the pan and spoon the melted butter over the steaks repeatedly until the steaks reach your desired doneness, using a meat thermometer.
  7. Rest the Steak: Remove the steaks from the skillet and let rest for several minutes before slicing against the grain.
  8. Serve: Top the sliced steak with a generous dollop of garlic-herb butter and serve alongside the crispy potatoes.