Garlic Butter Steak and Potatoes

Instructions

1. Prepare the Ingredients:

Take the steaks out of the refrigerator and pat them completely dry with paper towels. This is crucial for a good sear. Season both sides generously with salt and pepper. Let them sit at room temperature for 20-30 minutes.
Meanwhile, wash and scrub the potatoes. You can peel them or leave the skins on based on your preference. Cut them into 1-inch bite-sized chunks.

2. Cook the Potatoes:

In a large skillet over medium heat, melt 2 tablespoons of the butter from your sauce portion. Add the potato chunks and season with salt and pepper.
Cook for 15-18 minutes, stirring occasionally, until the potatoes are golden brown, crispy on the outside, and tender on the inside.
In the last 2 minutes of cooking, add half of the minced garlic and one thyme sprig to the potatoes, stirring to coat and become fragrant. Remove from the skillet and set aside.

3. Sear the Steaks:

Wipe out the skillet and return it to the stove over high heat. Let it get very hot.
Add the olive oil. Carefully place the seasoned steaks in the hot skillet. Sear, without moving them, for 3-4 minutes to form a deep brown crust.
Flip the steaks and cook for another 3-4 minutes for medium-rare (or until your desired doneness is reached). In the last minute, add the remaining thyme sprigs to the skillet and baste the steaks with the hot oil and herb-infused juices.
Transfer the steaks to a cutting board and let them rest for at least 5 minutes. Do not skip this step; it allows the juices to redistribute.

4. Make the Garlic Butter Sauce:

While the steak rests, reduce the heat to medium-low. In the same skillet you cooked the steak in (with all those delicious browned bits), add the remaining butter and minced garlic.
Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant and golden. Be careful not to burn it. Remove the thyme sprigs.

5. Serve:

Slice the rested steak against the grain. Divide the crispy potatoes between two plates. Top with the sliced steak.
Drizzle the warm garlic butter sauce generously over everything. Garnish with freshly chopped parsley and serve immediately.

Steak Doneness: Use a meat thermometer for perfect results: 135°F (57°C) for medium-rare, 145°F (63°C) for medium.
Potato Shortcut: For even faster cooking, you can parboil the potato chunks for 8-10 minutes until slightly tender before pan-frying them.
Pan Sauce: Using the same skillet for the sauce infuses it with incredible flavor from the steak and potato remnants.