🥩 Ingredients (Serves 2–4)

For the Steak:

  • 2 ribeye or sirloin steaks (6–8 oz each)
  • 2 tablespoons olive oil
  • Salt & freshly ground black pepper
  • 2 cloves garlic, smashed
  • 1–2 sprigs fresh rosemary or thyme

For the Roasted Potatoes:

  • 1 lb baby or Yukon gold potatoes, halved
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika (optional)
  • Salt & pepper to taste
  • Fresh parsley, chopped (for garnish)

👩‍🍳 Instructions

1️⃣ Roast the Potatoes

  1. Preheat oven to 425°F (220°C).
  2. Toss potatoes with olive oil, garlic powder, paprika, salt, and pepper.
  3. Spread on a baking sheet in a single layer.
  4. Roast 25–30 minutes, tossing halfway, until golden and crisp.

2️⃣ Cook the Steak

  1. Bring steaks to room temperature and pat dry.
  2. Heat a skillet (preferably cast iron) over medium-high heat with olive oil.
  3. Add steaks, garlic, and herbs.
  4. Cook 3–5 minutes per side for medium-rare (adjust time to desired doneness).
  5. Let steaks rest 5 minutes before slicing.

3️⃣ Serve

  • Plate steaks with roasted potatoes.
  • Garnish with fresh parsley.
  • Optional: drizzle with pan juices or a pat of herb butter.

✨ Tips & Variations

  • Extra Flavor: Toss potatoes with minced garlic and rosemary before roasting.
  • Pan-Seared vs Grilled: Steak can also be grilled for smoky flavor.
  • Cheesy Potatoes: Sprinkle roasted potatoes with Parmesan during last 5 minutes of baking.
  • Veggie Side: Add roasted carrots or asparagus alongside potatoes.