Ingredients:
– 2 ribeye steaks (about 1 inch thick)
– 4 large baking potatoes
– 2 tablespoons olive oil
– 4 tablespoons unsalted butter
– Salt and freshly ground black pepper to taste
– 1 teaspoon garlic powder
– 2 teaspoons fresh rosemary, finely chopped
– 2 teaspoons fresh thyme, finely chopped
Directions:
1. Preheat your oven to 425°F (220°C). Wash the potatoes and prick them all over with a fork. Rub each potato with 1/2 tablespoon of olive oil and season with salt. Place them directly on the oven rack and bake for about 45 minutes to an hour, or until they are soft inside.
2. About 15 minutes before the potatoes are done, start preparing the steaks. Season both sides of the steaks with salt, pepper, and garlic powder.
3. Heat a skillet over medium-high heat and add the remaining olive oil. Once hot, add the steaks and cook for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness.
4. Remove the steaks from the skillet and let them rest for 5 minutes. Meanwhile, split the baked potatoes open and fluff the inside with a fork. Add a tablespoon of butter to each potato, and sprinkle with rosemary, thyme, salt, and pepper.
5. Serve the steaks alongside the herbed baked potatoes.
Prep Time: 10 minutes | Cooking Time: 1 hour | Total Time: 1 hour 10 minutes
Kcal: 720 kcal | Servings: 2 servings
