Garlic Butter Steak with Creamy Potatoes

Ingredients:

• 2 ribeye or sirloin steaks (about 8 oz each)

• 2 tbsp olive oil

• 3 tbsp butter

• 4 cloves garlic, minced

• 1 tsp fresh thyme or rosemary

• Salt and black pepper, to taste

For the Creamy Potatoes:

• 1 ½ lbs baby potatoes, halved

• 2 tbsp butter

• 3 cloves garlic, minced

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• Salt and pepper, to taste

• 1 tbsp chopped parsley (for garnish)

Instructions:

1. Boil potatoes in salted water until tender (about 10–12 minutes). Drain and set aside.

2. In a large skillet, heat olive oil over medium-high heat. Season steaks with salt and pepper.

3. Sear steaks for 3–4 minutes per side (depending on thickness) until golden brown and cooked to your preference.

4. Add butter, garlic, and thyme to the skillet; spoon the melted garlic butter over the steaks for 1–2 minutes. Remove and let rest.

5. In a separate pan, melt butter and sauté garlic for 1 minute. Add heavy cream and Parmesan; simmer until thick and creamy.

6. Toss the boiled potatoes in the creamy sauce and season with salt and pepper.

7. Serve the garlic butter steak alongside the creamy potatoes.

8. Garnish with chopped parsley and drizzle any leftover garlic butter from the steak pan over the top.