Description
A flavorful steak dish served with crispy herb-roasted potatoes, perfect for a hearty meal.
Ingredients
Scale
- 2 ribeye steaks (about 1 inch thick)
- 1 pound baby potatoes, halved
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- 2 cloves garlic, minced
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the halved potatoes with olive oil, rosemary, thyme, garlic, salt, and pepper in a bowl.
- Spread the potatoes on a baking sheet and roast for 25-30 minutes, stirring halfway through, until golden and tender.
- While potatoes are roasting, season the steaks with salt and pepper.
- Heat a skillet over medium-high heat and cook the steaks for 4-5 minutes per side for medium-rare.
- Let the steaks rest for 5 minutes before slicing.
- Serve the steaks with the herb-roasted potatoes.
Notes
For best results, use fresh herbs; you can substitute dried herbs if needed, but use half the amount.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 650
- Sugar: 2g
- Fat: 40g
- Carbohydrates: 30g
- Protein: 45g