Steak with Butter and Rosemary

• 2 steaks (ribeye, sirloin, or fillet), about 600g total
• 1 teaspoon salt
• 1/3 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 cloves garlic (whole, lightly crushed)
• 2 sprigs fresh rosemary

For the Potatoes

• ½ kilo boiled baby potatoes
• 4 tablespoons olive oil
• 3-4 sprigs rosemary
• 2 cloves garlic
• ½ teaspoon salt

For the Steak:

1. Take the steaks out of the fridge 30-60 minutes before cooking so they come to room temperature. Rub them with the olive oil and sprinkle them with salt and black pepper on all sides. Place a cast iron or non-stick pan over high heat until hot. Place the steaks in the hot pan and cook without turning for 2-4 minutes depending on your desired doneness.
2. Flip the steaks and add the butter, garlic, and rosemary. Using a spoon, continuously baste the melted butter over the steaks until they reach your desired doneness.
3. Once the steaks are cooked, transfer them to a cutting board and let them rest for 5-10 minutes. This allows the juices to redistribute evenly.

For the Potatoes:

4. Cut the boiled potatoes in half. Pour the olive oil into a pan, and when it heats up, add the potatoes.
5. Sauté them and add the garlic and rosemary. Continue sautéing until the potatoes are golden brown and fragrant.
6. Serve the steaks, drizzling them with the melted butter from the pan, garnishing with fresh rosemary and the sautéed potatoes.