Directions 6 steps | 45 Minutes
Prepare the steaks. Rinse the steaks and pat dry. Season with garlic powder, salt and pepper.
In a sauté pan over high heat, heat the olive oil. Once hot, place the steaks into the pan. Cook on one side until a good sear appears and flip.
Add the butter, garlic and thyme (or rosemary) and begin to baste the steak. Press the center of the seak to check for the desired temperature. (See notes 1.)
Remove from the pan when the steaks are done and let rest for 10 minutes before slicing and serving.
Prepare the potatoes. Preheat the oven to 450°F. Chop the potatoes into quarters and place them on an ungreased baking sheet. Drizzle the olive oil over the potatoes and season with salt, pepper and garlic powder. Toss until evenly coated. Roast the potatoes until golden brown or until a fork easily slides into the potato.
Plate the potatoes with the steaks. Serve and enjoy!
- For an easy way to figure out the temperature of your steak, use your hand as a guide:
- Wrist = Well Done
- Bottom Palm = Medium
- Palm Under the Pinky Finger = Rare