A rich and flavorful steak dish paired with perfectly crispy roasted potatoes, ideal for a comforting and satisfying meal.

Scale

2 ribeye steaks (250–300 g each)

1 tablespoon olive oil

1 teaspoon salt

½ teaspoon black pepper

3 tablespoons unsalted butter

4 garlic cloves, crushed

2 sprigs rosemary or thyme

700 g potatoes, cut into chunks

3 tablespoons olive oil

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon garlic powder

½ teaspoon paprika

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Preheat oven to 220°C (425°F).

Boil potatoes for 5–7 minutes, drain, and let dry.

Toss potatoes with oil and seasonings, then spread on a baking tray.

Roast for 35–40 minutes, turning halfway through.

Season steaks with salt and pepper.

Heat oil in a pan and sear steaks for 2–3 minutes per side.

Add butter, garlic, and herbs; baste steaks for 1–2 minutes.

Remove steaks and let rest for 5–10 minutes.

Serve with crispy roasted potatoes.

Let steak rest before slicing for best results

Use a hot pan for a proper sear

Parboiling potatoes ensures extra crispiness