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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
Prepare the oven. Preheat it to 400 degrees. Combine the butter, garlic, and dried herbs in a small bowl. Set aside.
Generously season the pieces of steak with salt, pepper, and garlic powder on each side. Drizzle oil into a skillet and heat over medium-high heat.
Add the steaks and sear for about 2 to 3 minutes on both sides until brown. Then, transfer the cooked steaks onto a plate. Set aside.
Add the potatoes into the same skillet. Generously season the potatoes with salt, pepper, and garlic powder. Cook and stir for about 3 to 5 minutes until browned.
Shove the potatoes to one side of the pan, then, place the steak back on the other side of the pan.
Place the pan into the preheated oven and bake for about 15 to 20 minutes or until the potatoes are fork-tender and the steaks are cooked to your desired doneness.
Remove from the oven and immediately put a dollop of the garlic butter on the steak pieces and the potatoes. Allow the butter to melt before mixing the potatoes to coat the steaks and potatoes on butter. Top with chopped thyme and parsley. Serve and enjoy!
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