1. 4 ribeye or sirloin steaks (about 1-inch thick)
   
2. Salt and black pepper to taste
   
3. 2 tablespoons olive oil
   
4. 1 pound baby potatoes, halved (or quartered if large)
   
5. 4 tablespoons butter
   
6. 5 cloves garlic, minced
   
7. 1 teaspoon fresh thyme, chopped
   
8. 1 teaspoon fresh rosemary, chopped
   
9. 1 teaspoon fresh parsley, chopped
   
   

**Directions:**

1.Prepare the Potatoes:

• Preheat your oven to 400°F (200°C).
  
• In a large ovenproof skillet or a baking sheet, toss the potatoes with 1 tablespoon of olive oil, salt, and pepper.
  
• Roast in the preheated oven for about 20-25 minutes or until golden and crispy. Stir halfway through cooking for even browning.
  

2.**Cook the Steaks:**

• While the potatoes are roasting, season the steaks generously with salt and pepper.
  Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
• When the oil is hot, add the steaks.
  
• Cook the steaks for 4-5 minutes per side for medium-rare (or cook to your preferred doneness). Use a meat thermometer to check for doneness: 135°F for medium-rare, 145°F for medium.
  
• Remove the steaks from the skillet and let them rest on a plate, covered with aluminum foil.

3.Make the Garlic Butter Sauce:**

• Reduce the heat to medium and add the butter to the same skillet used for steaks.
  
• Once the butter has melted, add the minced garlic, thyme, and rosemary. Sauté for 1-2 minutes until the garlic is fragrant but not browned.
  
• Spoon the garlic butter sauce over the resting steaks to enhance their flavor.
  

4.**Combine and Serve:**

• Serve the steaks alongside the roasted potatoes.
  
• Spoon extra garlic butter sauce from the skillet over the steaks and potatoes.
  
• Garnish with fresh parsley.