Steakhouse Dinner

1. Take the steaks out of the fridge 30 to 45 minutes before cooking, pat them very dry, and season generously on both sides with salt and pepper. Heat the oven to 200 C (400 F).
2. Halve the redskin potatoes, toss them with 2 tablespoons of the olive oil, salt and pepper, spread on a baking sheet cut side down, and roast for 30 to 35 minutes until golden and tender, turning once.
3. Heat a heavy skillet, preferably cast iron, over high heat until almost smoking, then add the remaining tablespoon of oil and lay in the steaks away from you, working in two batches if needed to avoid crowding.
4. Sear the steaks undisturbed for about 3 minutes until a deep brown crust forms, then flip and sear the second side for another 2 to 3 minutes.
5. Reduce the heat to medium, add the butter, smashed garlic cloves, rosemary and thyme, and tilt the pan to spoon the foaming herb butter over the steaks for about a minute.
6. Cook to an internal temperature of 52 to 54 C (125 to 130 F) for medium-rare or 60 C (140 F) for medium, checking with an instant-read thermometer in the thickest part.
7. Transfer the steaks to a board and rest for 5 to 10 minutes so the juices redistribute, then serve with the roasted potatoes and any pan juices spooned over.

You'll use: Oven · Frying pan / skillet · Pan · Large pot · Baking sheet