– 4 (170g) steaks of your choice (ribeye, beef tenderloin, or fillet work well)
– 4 tablespoons unsalted butter, softened
– 3 cloves garlic, minced
– 1 teaspoon fresh thyme leaves, chopped
– 1 teaspoon fresh rosemary, chopped
– Extra chopped fresh herbs for garnish (optional)
Instructions
1. Preheat the oven to 220°C. It must be tasty and hot so that the potatoes are cooked perfectly.
2. In a large bowl, mix the small potatoes with olive oil, salt and pepper until soft and coated. Spread them out on a baking sheet in an even layer and place them in the oven for about 20 minutes. They should start to become tender and golden brown. 3. While the potatoes are browning, let’s talk steak. Pat your steaks dry with paper towels – dry steak equals a good steak. Season both sides generously with salt and pepper. Let them rest at room temperature until the potatoes have had their 20 minutes.
4. Meanwhile, mix the softened butter with the chopped garlic, thyme, and rosemary to make your garlic butter.
