THE INGREDIENTS LIST:
2 large ribeye steaks.
4 large potatoes, washed and sliced into thick rounds.
6 garlic cloves, minced.
1/2 Cup.Of unsalted butter.
Fresh rosemary sprigs.
Salt and black pepper to taste.
Olive oil for searing.
Bring the ribeye steaks to room temperature by removing them from the refrigerator at least 30 minutes before cooking. On both sides, liberally season with black pepper and salt.
Add some olive oil to a big pan and cook it up over high heat. The steaks should be gently added once the griddle is blazing hot. To get a gorgeous crust, sear the food for two to three minutes on each side. Cook to the appropriate degree of doneness by reducing the heat to medium.
Melt the butter in a small pan over low heat. The butter will become aromatic and flavorful when the minced garlic has been added and allowed to absorb.
Place fresh rosemary sprigs around the steaks in the pan to enable the flavor of the fragrant herb to permeate the food.
Sliced potatoes should be parboiled for approximately five minutes in a separate kettle. This guarantees uniform cooking and makes them soft on the inside.
Rounds of parboiled potato should be carefully placed around the steaks in the pan. Over the steaks and potatoes, liberally drizzle the garlic-infused butter.
Place the skillet in an oven that has been preheated to 375°F (190°C) and cook it there for 15 to 20 minutes. The steaks should be cooked to the proper doneness and the potatoes should become golden brown.
Before slicing the steaks, take the pan out of the oven and let the meat rest for a few minutes. Because of the redistribution of the liquids, each bite is luscious and sensitive.
With a flourish of creativity, plate the garlic butter steak and potatoes. For a final flavor boost, drizzle any leftover garlic butter from the pan on top.