Pan-Seared Steak with Garlic Herb Roasted Potatoes

 Ingredients:

   For the Steak:

    2 ribeye steaks, 1 inch thick

   Salt and freshly ground black pepper to taste

    2 tablespoons olive oil

    2 cloves garlic, minced

   1 tablespoon butter

    Fresh rosemary

  For the Garlic Herb Roasted Potatoes:

    1 pound baby potatoes, halved

    2 tablespoons olive oil

    3 cloves garlic, minced

    1 teaspoon dried rosemary

   1 teaspoon dried thyme

    Salt and pepper to taste

Directions:

   1. Preheat oven to 425°F (220°C).

   2. Toss the potatoes with olive oil, garlic, rosemary, thyme, salt, and pepper. Spread in a single layer on a baking sheet and roast for 25-30 minutes until golden and crispy.

   3. While the potatoes are roasting, season steaks with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add steaks and cook for about 4-5 minutes on each side for medium-rare.

   4. Add butter, garlic, and fresh rosemary to the skillet in the last minute of cooking. Spoon the butter mixture over the steaks continuously.

   5. Remove steaks from heat and let rest for 5 minutes before slicing. Serve with the roasted potatoes.