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 tablespoons salted butter, soft enough to mash with a fork, 1 tablespoon for each slice, plus 2 tablespoons for the potatoes
2 teaspoons minced garlic
1 teaspoon of dried Italian herb blend
1 tsp fresh thyme
1 tablespoon of freshly minced parsley
Preheat oven 400 degrees. In bowl, combine the butter, garlic, and dried herbs and set aside. Season the steaks generously with salt, pepper, and garlic powder on both sides.
Place the skillet over medium-high heat and drizzle with oil. Brown the steaks for 2-3 minutes on each side until nicely browned. Transfer to a plate and set aside.
Add the potatoes to the skillet, season generously with salt, pepper, and garlic powder, and sauté for 3-5 minutes, until browned. 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 doneness.
Immediately 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 flipping the potatoes to coat with the butter and topping them with chopped thyme and parsley before serving.