Ingredients:
- – 2 ribeye steaks, about 1 inch thick
- – 4 large potatoes, cubed
- – 2 tablespoons olive oil
- – 4 cloves garlic, minced
- – 1 tablespoon fresh rosemary, chopped
- – 1 tablespoon fresh thyme, chopped
- – Salt and pepper to taste
- – 2 tablespoons butter
- – 1/2 cup beef broth
Directions:
- Preheat your oven to 400°F (200°C).
- Toss the cubed potatoes with olive oil, half of the minced garlic, rosemary, thyme, salt, and pepper. Spread onto a baking sheet and roast for 25-30 minutes, until golden and crispy.
- While potatoes are roasting, season steaks with salt and pepper.
- Heat a skillet over medium-high heat. Add the steaks and cook for 4-5 minutes per side for medium-rare, or until desired doneness.
- Remove steaks and let them rest. In the same skillet, add butter, the remaining garlic, and beef broth. Scrape up any brown bits from the bottom of the pan and simmer for 2-3 minutes.
- Serve steaks with a spoonful of the garlic-herb sauce and a side of the roasted herb potatoes.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 650 kcal | Servings: 2 servings
