In a large skillet over medium heat, heat 1 tbsp olive oil.
Add halved baby potatoes, season with salt and pepper, and cook 10–12 minutes, turning occasionally until golden brown and tender.
Remove from skillet and set aside.
Cook the steak:
Season steaks with salt and pepper.
In the same skillet, add remaining olive oil over medium-high heat.
Sear steaks 3–4 minutes per side (for medium-rare; adjust to your preferred doneness).
Remove steaks from skillet and let rest.
Make garlic butter:
Reduce heat to medium, add butter and minced garlic to the skillet.
Sauté garlic 30–60 seconds until fragrant. Add thyme or rosemary if using.
Combine everything:
Return potatoes to the skillet, tossing them in the garlic butter to coat.
Slice the steak against the grain and place it back in the skillet with potatoes.
Serve:
Garnish with fresh parsley.
Serve immediately for a warm, hearty, one-skillet meal.
💡 Tips:
For extra flavor, add a splash of balsamic vinegar or Worcestershire sauce to the garlic butter.
You can add vegetables like green beans, mushrooms, or bell peppers to make it a complete meal in one skillet.
Letting the steak rest after cooking keeps it juicy.
If you want, I can also give you a slow-cooker version where the steak becomes melt-in-your-mouth tender and the garlic butter flavors infuse the potatoes perfectly. Do you want that version?
