Garlic Butter Steak and Potatoes

INGREDIENTS:

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

DIRECTIONS:

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.
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 …