Ingredients

• 2–4 small steak slices (sirloin or ribeye)
• Salt and pepper, to taste
• Garlic powder, to taste
• 1 tablespoon olive oil
• 2–4 pounds small potatoes, diced
• 2–6 tablespoons salted butter (softened)
• 2 teaspoons minced garlic
• 1 teaspoon dried Italian herb blend
• 1 teaspoon fresh thyme, chopped
• 1 tablespoon fresh parsley, minced

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mash together the softened butter, minced garlic, and dried Italian herbs. Set aside.
3. Season the steaks generously with salt, pepper, and garlic powder on both sides.
4. Heat a large oven-safe skillet over medium-high heat and drizzle with olive oil. Sear the steaks for 2–3 minutes per side until nicely browned. Transfer the steaks to a plate and set aside.
5. Add the diced potatoes to the same skillet. Season with salt, pepper, and garlic powder. Sauté for 3–5 minutes, stirring occasionally, until the potatoes begin to brown.
6. Push the potatoes to one side of the skillet and return the steaks to the other side.
7. Transfer the skillet to the preheated oven. Bake for 15–20 minutes, or until the potatoes are fork-tender and the steaks are cooked to your desired doneness.
8. Remove from the oven. Spread some garlic herb butter on each steak and the remaining butter over the potatoes. Let the butter melt, then toss the potatoes to coat them evenly.
9. Garnish with fresh chopped thyme and parsley. Serve immediately and enjoy!

Tips for Success

• Use an oven-safe skillet: A cast iron skillet works best for searing and baking.
• Check steak doneness: Use a meat thermometer for perfect results — 135°F for medium-rare, 145°F for medium.
• Customize herbs: Swap thyme and parsley with rosemary or chives if you prefer.