2-4 petite steaks
Salt and pepper to taste
Garlic powder to taste
1 tablespoon olive oil
2-4 pounds baby potatoes, diced
2-6 tablespoons salted butter (soft enough to mash with a fork, one tablespoon per steak, plus two tablespoons for the potatoes)
2 teaspoons minced garlic
1 teaspoon dried Italian herb blend
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh parsley
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
In a small bowl, combine the softened butter, minced garlic, and dried Italian herbs. Set this garlic herb butter mixture aside.
Season the steaks generously with salt, pepper, and garlic powder on both sides.
Place a skillet over medium-high heat and drizzle it with olive oil. Sear the steaks for 2-3 minutes on each side until they are nicely browned. Transfer the seared steaks to a plate and set them aside.
Add the diced baby potatoes to the skillet. Season them generously with salt, pepper, and garlic powder. Sauté the potatoes for 3-5 minutes until they are browned.
Push the sautéed potatoes to one side of the skillet and return the seared steaks to the other side of the pan.
Transfer the skillet to the preheated oven and cook for 15-20 minutes. This will ensure that the potatoes become fork-tender, and you can cook the steaks to your preferred doneness.
Right after removing the skillet from the oven, place a dollop of the garlic herb butter on each steak. Spread the rest of the butter over the potatoes. Let the butter melt over the food.
Stir the potatoes gently to coat them in the melted butter. Then, top the dish with chopped fresh thyme and parsley.
Serve your Garlic Butter Steak and Potatoes Skillet hot and enjoy!