1 tablespoon (15 ml) olive oil
1 tablespoon (15 grams) butter
1 pound (454 grams) potatoes cut into small cubes
3 cloves of garlic, minced
1 teaspoon (5 ml) chopped thyme
1 teaspoon (5 ml) chopped rosemary
1 teaspoon (5 ml) chopped oregano
2 strip steaks, lean
Salt and pepper Butter with garlic:
4 cup (56 grams) soft butter
3 cloves of garlic, minced
1 teaspoon (5 ml) chopped thyme
1 teaspoon (5 ml) chopped rosemary 1 teaspoon (5 ml) chopped oregano
In a large skillet over medium-high heat, heat olive oil, butter, potatoes, garlic, rosemary, and oregan about 3 minutes, stir, and cook for another 3 minutes or until tender. Remove and set aside on a plat
Heat the skillet over high heat and add steaks. Cook on each side for 3 minutes, until the outside is toasted. Reduce heat to medium-high and continue cooking as desired.
Prepare the garlic butter by mixing the ingredients.
Put some on the steaks and add the potatoes. Reheat and let the butter melt in the steaks before serving.
