GARLIC BUTTER STEAK AND PAN-FRIED POTATOES

How to Make Garlic Butter Steak with Potatoes in a Skillet
Whisk all the seasonings together in a small bowl. Remove two tablespoons to use on the potatoes. While the steak is still on a cutting board, pat dry and sprinkle with the remaining seasoning mix. Toss to coat evenly; set aside.

Place the potatoes and 1/2 cup of water in a microwave-safe dish. Cover and microwave for 6-7 minutes (the potatoes should be barely soft). Drain and let dry. Drizzle the potatoes with 1 tablespoon of olive oil and season with 2 tablespoons of the seasoning mix. Stir to coat evenly. Heat 1 tablespoon of olive oil in a 12-inch cast-iron skillet over medium heat. Once hot, add the potatoes and simmer for 1-2 minutes or until beginning to brown, turning the potatoes for an additional 1-2 minutes until fork-tender. Remove to a baking sheet tented with aluminum foil. Wipe the skillet clean.
Heat 2 tablespoons of vegetable oil in a now-empty skillet over medium-high heat. Once heated through, add half of the steak to the pan in a single layer and sear for 2 minutes, then flip the steak and continue cooking for another minute or until desired doneness. Remove to a plate. Wipe the pan clean if there are any black spots.

To empty the pan now, heat 2 tablespoons of vegetable oil over medium-high heat. Once hot, add the remaining steak to the pan in a single layer and let it sear without simmering for 2 minutes. Stir in the steak, then immediately add the butter, garlic, parsley, oregano, and thyme. Cook and stir for 1 minute, then remove from heat.
Add the steaks and potatoes to the pan and stir to coat evenly with the butter sauce. Season with additional salt and/or pepper to taste. Cook immediately.