Recipe: Garlic and Herb Butter-Basted Steak and Potatoes

Serves 4.

Note: Starting with an extra-thick quality cut of beef helps to ensure a perfectly cooked steak — in this case, basted with a garlicky butter and served with browned baby potatoes. From Meredith Deeds.

• 2 steaks (18 to 22 oz. each, at least 1 1/2 in. thick), such as boneless rib-eye, New York strip or sirloin

• 1 1/4 tsp. salt, divided

• 1/2 tsp. freshly ground black pepper, divided

• 20 oz. baby Yukon Gold potatoes

• 2 tsp. vegetable oil

• 2 garlic cloves, crushed

• 1 tsp. finely chopped fresh rosemary

• 1 tsp. finely chopped fresh thyme

Directions

Pat steaks dry and season both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper. Let stand at room temperature for at least 30 minutes or refrigerated for up to 2 days.

In a 12-inch heavy skillet (preferably cast iron), heat oil over high heat. Add steaks and cook, flipping every 2 minutes, for 6 minutes. Reduce heat to medium. Add the butter, garlic, rosemary and thyme and continue to cook for another 2 to 4 minutes, frequently spooning the butter over the steaks, until they reach desired doneness. Transfer to a cutting board.

Meanwhile, place potatoes in the same skillet, cut side down, and cook for 5 to 7 minutes, until golden browned on the bottom. Add the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and stir to coat potatoes in the herb butter. Cook, stirring occasionally, for another 3 to 4 minutes, until browned in spots. Transfer to a serving platter.