This dinner is a classic and is super easy to master. Set your steak out to temper and season it with salt and pepper. I used an Italian spice blend called Tuscany Blend, from a jar containing several different Italian spice mixes, throughout this dish so I added pinch of it to both sides of the steak. The potatoes take about 30 minutes at 400° F depending on their size. I sliced my petite fingerling potatoes in half, but if you want to cut them into quarters, it will decrease the cook time. I tossed the potatoes in olive oil with salt, pepper, garlic powder, and that Tuscany blend I mentioned earlier. Get your pan heated on medium high, and add olive oil. Place your steak in the pan, setting it away from you. Cook the steak for a couple minutes, or until you have a nice crust. Once you flip your steak, add butter, thyme, and smashed garlic into the pan, and baste you steak with the melting butter. This step ensures even cooking and prevents the meat from drying out. Be careful, once the thyme goes into the hot oil it will crackle and splatter. If you have a thermometer, make sure the tip is in the middle of the steak and take off between 135° F and 140° F, and let it rest for around 5 minutes. Take your potatoes out when they are brown and crispy. I ended up taking my potatoes out a little early in the picture above, and wish that I had left them in longer. This meal is delicious every time, and you only get better at making it. Salty and savory, this steak and potato dinner will impress any friends, family, or loved ones. Give it a try and let me know how it goes.
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