Preheat your oven to 425°F (220°C).

Wash your baby Yukon Gold or red potatoes thoroughly, then cut them in halves or quarters for even cooking.

Pat the ribeye or sirloin steak dry with paper towels. Sprinkle both sides with salt and pepper.

Combine the halved potatoes with olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper. Mix until every potato is well-coated.

Transfer the seasoned potatoes to a baking sheet, ensuring they’re evenly spaced.

Place the baking sheet in the preheated oven and roast the potatoes for about 25-30 minutes, or until golden brown and tender.

While the potatoes are roasting, heat a skillet over medium-high heat and sear the seasoned steak for approximately 4-5 minutes per side for a perfect medium-rare finish.

Once the steak is done, remove it from the skillet and let it rest. Melt unsalted butter with smashed garlic in the same skillet until fragrant.

After the steak has rested, slice it against the grain and serve alongside the crispy potatoes, drizzling the garlic butter sauce over the top.