Ingredients

  • 1 tablespoon of olive oil
  • 1 tablespoon of butter
  • 1 lb of Yukon gold potatoes sliced about 1/2 inch in thickness
  • 3 garlic cloves - minced
  • 1 teaspoon of thyme - chopped
  • 1 teaspoon of rosemary - chopped
  • 1 teaspoon of oregano - chopped
  • 2 grass-fed New York strip steaks
  • salt and pepper - to taste

Garlic butter Compound

  • 1/4 cup of softened butter
  •  3 garlic cloves - minced
  • 1 teaspoon of thyme - chopped 
  • 1 teaspoon of rosemary - chopped
  • 1 teaspoon of oregano - chopped

Instructions

  1. Make the garlic compound. Mix the butter, garlic and fresh chopped herbs.
  2. In a large cast iron skillet over medium high heat, add olive oil and butter, potatoes, garlic, thyme, rosemary and oregano. Cook for about 3 minutes, stir and cook an additional 3 minutes or until fork tender. Remove and set on a plate.
  3. Turn the skillet to high heat. Add the steaks. cook on each side for 3 minutes or until outside is browned. Reduce heat to medium high. cook the steaks to desired doneness. 
  4. Right before the steaks are done, slather on top of steaks. Add the potatoes back to the pan and heat through and let the butter melt into the steaks.