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 doneness. Adjust cooking time based on desired doneness.

4Remove the steaks from the skillet and let them rest.

5In the same skillet, melt the remaining 2 tablespoons of butter (4 tablespoons).

6Add minced garlic (4 cloves), dried thyme (1 teaspoon), paprika (1 teaspoon), and black pepper (½ teaspoon) to the skillet. Cook for 1-2 minutes until fragrant.

7Add the diced potatoes (4 medium) to the skillet and cook until they start to brown, about 5-7 minutes.

8Pour in the beef broth (½ cup) and Worcestershire sauce (1 tablespoon). Stir to combine and simmer until the potatoes (4 medium) are tender, about 10-12 minutes.

9Return the steaks to the skillet and spoon the butter (4 tablespoons) sauce over them. Cook for an additional 2-3 minutes to heat through and coat the steaks with the sauce.

10Garnish with chopped parsley before serving.

11Serve the butter (4 tablespoons) steak and potatoes (4 medium) hot and enjoy!