this Recipe
Ingredients:
For the Steak:
2 ribeye or sirloin steaks (about 1-inch thick)
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon fresh rosemary or thyme, chopped
Salt and pepper to taste
2 tablespoons unsalted butter (for basting)
Fresh parsley for garnish
For the Roasted Potatoes:
1 lb baby potatoes or Yukon gold potatoes, quartered
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley or rosemary for garnish
Instructions:
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Instructions:
For the Roasted Potatoes:
Preheat the oven: Preheat your oven to 425°F (220°C).
Season the potatoes: In a large bowl, toss the potatoes with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
Roast the potatoes: Spread the potatoes out on a baking sheet in a single layer. Roast for 25-30 minutes, turning halfway through, until golden brown and crispy. Garnish with fresh parsley or rosemary before serving.
For the Steak:
Season the steaks: Pat the steaks dry with paper towels. Rub both sides of the steaks with olive oil, garlic, rosemary or thyme, and season generously with salt and pepper. Let the steaks sit at room temperature for 20-30 minutes.
Grill the steaks: Preheat your grill or grill pan to medium-high heat. Grill the steaks for 4-5 minutes per side for medium-rare (adjust time based on your preferred doneness).
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