This is my hubby’s all time fave dish! Whenever he’s upset, I make him this!

1. Preheat your oven to 425°F. You want it nice and hot to get those potatoes perfectly roasted.

2. In a large bowl, toss the baby potatoes with olive oil, salt, and pepper until they’re all cozied up and coated. Spread them out on a sheet pan in an even layer and pop them into the oven for about 20 minutes. They should start getting tender and golden brown.

3. While your spuds are getting a tan, let’s talk steak. Pat your steaks dry with some paper towels—dry steak equals a great sear. Season both sides generously with salt and pepper. Let them hang out at room temperature until the potatoes have had their 20 minutes.

4. Meanwhile, mix up the softened butter with minced garlic, thyme, and rosemary to make your garlic butter.

5. When the potatoes have done their initial roast, move them to the edges of the pan to make room for the steaks in the center. Place the steaks on the pan and pop it back into the oven.

6. If you’re aiming for medium-rare, give your steaks about 4-5 minutes per side in the oven. Use a meat thermometer to make sure they’ve reached the perfect internal temperature: 135°F for medium-rare.

7. As soon as those steaks are done and out of the oven, slather them with a generous dollop of that dreamy garlic butter. Let the steaks rest for a few minutes (tough I know, but it’s worth it!).

8. Plate it up! Steaks on the center of the plate, surround them with those crispy baby potatoes, and maybe sprinkle over some additional fresh herbs if you’re feeling fancy.