Ingredients
Method
- Preheat oven to 400 degrees Fahrenheit.
- In a bowl, toss potatoes with 2 tablespoons olive oil, salt, and pepper, and arrange them on a baking sheet.
- Roast potatoes until golden and tender, about 20 to 25 minutes.
- Meanwhile, season steaks with salt and pepper on both sides.
- Heat remaining 1 tablespoon olive oil in a skillet over high heat, then add steaks and sear for 3 to 4 minutes per side for medium-rare.
- Reduce heat to medium, add butter, garlic, and thyme to the pan, then spoon the melted garlic butter over the steaks for 1 minute.
- Remove steaks from the pan and let them rest for 5 minutes.
- Add roasted potatoes to the pan to coat with any remaining garlic butter.
- Slice steaks against the grain and serve with potatoes, garnished with parsley.
Nutrition
Notes
Ingredient Swap: I often use Yukon Gold potatoes when I don't have baby potatoes on hand, they roast up just as creamy and golden.
Storage Tip: Store any leftovers in a sealed container in the fridge for up to three days, but reheat the steak gently in a pan to keep it tender.
Make-
Ahead Trick: You can par-cook the potatoes for about 15 minutes ahead of time, which lets you focus on getting the perfect sear on your steaks later.
Common Mistake: My biggest lesson was not letting the skillet get hot enough before adding the steak.
A truly hot pan is the secret to that beautiful, crispy crust.
Serving Suggestion: I love to finish the platter with a final sprinkle of flaky sea salt and a squeeze of fresh lemon over everything for a bright touch.
Equipment Note: If you don't have an oven-safe skillet, just transfer the steaks to a plate after searing and make the garlic butter sauce in the same pan.