- 1 tbsp olive oil
- 1 tbsp butter
- 1 pound Yukon gold potatoes, sliced into 1/2inch cubes
- 1 tsp rosemary, chopped
- 1 tsp oregano, chopped
- 1 tsp thyme, chopped
- 4 steaks
- Salt and pepper
For the garlic butter
- 1/4 cup softened butter
- 3–4 garlic cloves, minced
- 1 tsp rosemary, chopped
- 1 tsp oregano, chopped
- 1 tsp thyme, chopped
For the garlic butter
- Mix the butter, garlic and fresh chopped herbs
For the steaks and potatoes
- In a pot of lightly salted boiling water, par-boil potatoes for a few minutes till half cooked.
- In a large pan/skillet over medium-high heat, add olive oil and butter, potatoes, thyme, rosemary, and oregano.
- Cook for about 5 minutes. Once golden and fork tender, remove and set on a plate.
- Turn the skillet to high heat and add the steaks.
- Cook on each side for 4-6 minutes, depending on how well done you like your steaks to be.
- Right before the steaks are done, place the potatoes back in the pan and slather the garlic butter on top of steaks and potatoes.
- Cook through for a few more minutes and let the butter melt into both the steaks and potatoes.
