- Salt and pepper the steak generously.
- Top with sliced garlic and rosemary, then let it marinade for about 20-30 minutes.
- Pre-heat oven to 450F degrees.
- On high heat, heat a heavy skillet.
- Remove the sliced garlic from steak, keep the other herbs on it.
- Place the steak in your hot skillet and let it brown for about 4-5 minutes on one side.
- When the one side of the steak forms a crust and pulls easily away from the pan, flip the steak and transfer the pan to the pre-heated oven, uncovered.
- Roast the steak in the oven until juices begin to rise on surface of steak. It should reach an internal temperature of 120 degrees, which takes about 8-10 minutes.
- Remove the pan with the steak from the oven, put foil over it, and let it rest for 5-10 minutes to let it continue cooking in the pan.
- When ready to serve, cut the steak on a slight diagonal into ½-inch slices.
- Bring a pot of well-salted water to a boil.
- Add potatoes and cook at a brisk simmer until just done, 10 to 15 minutes.
- Drain and keep warm.
- Melt butter in a wide skillet over medium-high heat.
- Add potatoes and toss to coat and heat through.
- Sprinkle with salt and pepper.
- Add minced garlic and cook, stirring, until softened but not browned, one minute or less.
- Gently stir in parsley and lemon zest and transfer to serving bowl.
Recipe Credit to NYT Cooking: https://cooking.nytimes.com/recipes/1019175-rib-eye-steak-and-potatoes-for-two