Butter Steak and Potatoes

1Season the ribeye steaks (2) with salt and pepper on both sides.

2In a large skillet, melt 2 tablespoons of butter (4 tablespoons) over medium-high heat.

3Add the seasoned steaks to the skillet and sear for 3-4 minutes on each side for medium-rare, or longer for desired doneness. Remove the steaks from the skillet and set aside.

4In the same skillet, melt the remaining 2 tablespoons of butter (4 tablespoons).

5Add the minced garlic (4 cloves), thyme (1 teaspoon), and rosemary (1 teaspoon) to the skillet and sauté for 1-2 minutes until fragrant.

6Add the diced potatoes (4 medium) and sliced onion (1) to the skillet. Cook until the potatoes (4 medium) are golden brown and the onions are caramelized, about 10-12 minutes.

7Pour in the Worcestershire sauce (1 tablespoon), soy sauce (1 tablespoon), and beef broth (½ cup). Stir to combine.

8Return the seared steaks to the skillet and cook for an additional 5-7 minutes, basting the steaks with the sauce.

9Remove the skillet from heat and let it rest for a few minutes before serving.

10Garnish with chopped fresh parsley before serving.