Preheat oven to 400°F (200°C). Toss the potatoes with olive oil, salt, pepper, garlic powder, and paprika (if using). Spread them in a single layer on a baking sheet.
Roast the potatoes for 30-35 minutes, or until golden brown and tender, flipping halfway through.
While the potatoes are roasting, prepare the steaks. Pat the steaks dry with paper towels and season generously with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the steaks in the skillet and sear for 3-4 minutes per side for medium-rare, or longer depending on your preferred doneness.
Add the minced garlic, rosemary sprigs (if using), and butter to the skillet during the last minute of cooking. Tilt the skillet and spoon the melted butter over the steaks to baste them.
Remove the steaks from the skillet and let them rest for 5-10 minutes before slicing against the grain.
Serve the sliced steak with the roasted potatoes. Garnish with fresh herbs if desired.
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For a more intense flavor, marinate the steaks for at least 30 minutes before cooking.
Adjust the roasting time for the potatoes depending on the size of the pieces.
Use a meat thermometer to ensure the steaks are cooked to your desired doneness.
Resting the steak is crucial for retaining its juices and tenderness.
• Main Course (American)
• Approximately 650-750 calories
• 35 minutes (Medium)
• 55 minutes
• $20-$30
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