Pan-Seared Ribeye with Herb Butter & Roasted Potatoes

Remove the ribeye steak from the refrigerator 30 minutes before cooking to bring it to room temperature.

Preheat the oven to 425°F (220°C).

Wash and quarter the baby potatoes. Toss them with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Arrange on a baking sheet.

Finely mince 1 sprig of rosemary and sprinkle over the potatoes. Roast for 30-35 minutes, turning halfway through, until golden and crispy.

While the potatoes are roasting, prepare the herb butter. In a small bowl, combine 3 tbsp of softened butter with 1 minced garlic clove, leaves from 1 sprig each of rosemary and thyme (finely chopped), lemon zest, and a pinch of salt. Mix well and set aside.

Pat the ribeye dry with paper towels. Season generously on both sides with remaining salt and pepper, pressing the seasonings into the meat.

Heat a cast-iron skillet over high heat until smoking hot. Add 1 tbsp olive oil.

Place the steak in the skillet and sear for 3-4 minutes without moving it to develop a deep crust.

Flip the steak and add 1 tbsp butter, 1 crushed garlic clove, and the remaining sprigs of rosemary and thyme to the pan.

Tilt the pan slightly and use a spoon to baste the steak with the melted butter and herbs for 2-3 minutes for medium-rare (internal temperature of 135°F/57°C).

Transfer the steak to a cutting board and let it rest for 5-7 minutes, loosely covered with foil.

While the steak is resting, finely dice the shallot and sauté it in the same pan for 1 minute.

Add the dijon mustard and 2 tbsp of water to the pan, stirring to create a quick pan sauce, scraping up any browned bits.

Slice the steak against the grain and top with a dollop of the herb butter.

Serve immediately with the roasted potatoes and drizzle with the pan sauce.