Pan-Seared Steak with Roasted Potatoes

Pan-Seared Steak with Roasted Potatoes

Ingredients:

For the Steak:

• 2 ribeye steaks (or your preferred cut)
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme or rosemary, chopped
• 2 tablespoons butter

For the Roasted Potatoes:

• 1 pound baby potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Potatoes:
   • Preheat your oven to 400°F (200°C).
   • In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, dried thyme, salt, and black pepper.
   • Spread the potatoes in a single layer on a baking sheet.
   • Roast in the preheated oven for 25-30 minutes, or until golden brown and crispy, turning halfway through cooking.
2. Prepare the Steak:
   • While the potatoes are roasting, season the steaks generously with salt and black pepper on both sides.
   • Heat olive oil in a large skillet over medium-high heat.
   • Once the oil is hot, add the steaks and sear for 3-4 minutes on each side for medium-rare, or until they reach your desired level of doneness.
   • In the last minute of cooking, add the minced garlic, chopped thyme or rosemary, and butter to the skillet.
   • Spoon the melted butter over the steaks as they finish cooking.
   • Remove the steaks from the skillet and let them rest for 5 minutes.
3. Serve:
   • Arrange the roasted potatoes on a serving platter.
   • Slice the steak and place it next to the potatoes.
   • Garnish with chopped fresh parsley.

Enjoy your pan-seared steak with roasted potatoes!