Garlic Butter Steak and Potatoes Simple and Savory

Ingredients

• 2 ribeye steaks about 1 inch thick
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 5 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• to taste salt and pepper
• 4 medium Yukon Gold potatoes, diced into bite-sized pieces
• 1 teaspoon smoked paprika
• for garnish fresh parsley, chopped

Instructions

1. Preheat your oven to 425°F (220°C). In a large bowl, toss the diced potatoes with 1 tablespoon of olive oil, smoked paprika, salt, and pepper. Spread the potatoes on a baking sheet in a single layer, and roast in the oven for about 25-30 minutes or until golden and crispy, flipping halfway through.
2. While the potatoes are roasting, take the steaks out of the refrigerator and let them sit at room temperature for about 15 minutes. Pat them dry with paper towels, then season generously with salt and pepper on both sides.
3. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the steaks. Sear for about 4-5 minutes on each side for medium-rare or longer to reach your desired doneness.
4. Reduce the heat to medium-low. Add the butter, minced garlic, and chopped rosemary to the skillet. As the butter melts, spoon the mixture over the steaks while they cook for an additional minute.
5. Once cooked to your liking, remove the steaks from the skillet and let them rest on a cutting board for about 5 minutes. This allows the juices to redistribute.
6. Once the steaks are resting and the potatoes are crispy, remove the potatoes from the oven. Toss them with a bit of the garlic butter from the skillet for added flavor.
7. Slice the steaks against the grain and serve alongside the crispy potatoes. Drizzle any remaining garlic butter from the skillet over the top for extra richness. Garnish with fresh parsley.