– 2 boneless ribeye or sirloin steaks.
– 500 grams.Of baby potatoes, halved or quartered.
– 4 Tbsp.Of unsalted butter, divided.
– 4 garlic cloves – minced,
– 1 Tsp.Of fresh thyme leaves.
– Salt and pepper to taste
– Chopped fresh parsley for garnish
PREPARATION:
1. Before cooking, remove the steaks from the refrigerator and allow them to remain at room temperature for 30 minutes. This facilitates even heating.
2. Cook the baby potatoes in salted water until they are just tender. Drain and reserve. Then generously season your steaks with salt and black pepper on both sides.
3. Over medium-high heat, melt two tablespoons of butter in a large skillet. Add the steaks to the pan with care and sear them for 3 to 4 minutes per side, or until they reach the desired degree of doneness. The meats are flipped with tweezers.
We’re hooked! This will be the third time we’re making this dish this week
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