ingredients
2-4 small steak slices
Salt and pepper to taste
Garlic powder to taste
1 tablespoon of olive oil
2-4 pounds small potatoes, diced
2-6 tables*poons salt*ed butter, soft enough to mash with a fork, 1 tablespoon for each slice, plus 2 tables*poons for the potatoes
2 teaspoons minc*ed garlic
1 teasp*oon of dried Italian herb blend
1 tsp fresh thyme
1 tablespoon of freshly min*ced parsley
directions
Pre*heat oven 400 degrees. In bowl, combine the butter, garlic, and dried herbs and set aside. Season the steaks gener*ously with salt, pepper, and garlic powder on both sides.
Place the skillet over mediu*m-high heat and driz*zle with oil. Brown the steaks for 2-3 minutes on each side until nicely brow*ned. Transfer to a plate and set aside.
Add the potatoes to the skillet, season gene*rously with salt, pepper, and garlic powder, and sauté for 3-5 minutes, until brow*ned. Push the potatoes to one side of the skillet and return the steaks to the other side of the skillet.
Transfer to the oven and cook for 15-20 minutes, until the potatoes are forked tender and the steak is cooked to your preferred degree of don*eness.
Imme*diately out of the oven, spread a little garlic butter on each steak and the rest on the potatoes and let it melt over the food before flip*ping the potatoes to coat with the butter and topping them with chopped thyme and parsley before serving.