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Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the halved baby potatoes, season with salt, pepper, thyme, and rosemary, and cook for 12-15 minutes, turning occasionally, until the potatoes are golden and crisp on the outside and tender on the inside.
Remove the potatoes from the skillet and set aside.
Step 2: Cook the Steaks
In the same skillet, add the remaining 2 tablespoons of olive oil and heat over medium-high.
Season the steaks with salt and pepper on both sides.
Place the steaks in the skillet and cook for about 4-5 minutes per side for medium-rare (adjust the time for your preferred doneness).
Once the steaks are cooked, remove them from the skillet and let them rest for a few minutes.
Step 3: Make the Garlic Butter Sauce
In the same skillet, reduce the heat to medium. Add the butter and minced garlic.
Stir the garlic for 1-2 minutes, until fragrant.
Pour in the beef broth and cook for an additional 2-3 minutes, scraping up any brown bits from the skillet to incorporate into the sauce.
Step 4: Combine and Serve
Return the cooked potatoes to the skillet, tossing them in the garlic butter sauce.
Slice the rested steaks against the grain and place them back in the skillet. Toss everything together, making sure the steak and potatoes are coated in the garlic butter sauce.
Garnish with fresh parsley before serving.
Serving and Storage Tips:
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