Pan Seared Denver Steaks with Roasted Potatoes

Ingredients

For the Rosemary Garlic Roasted Potatoes:
• 1.5 lb mini russet potatoes, cut into quarters
• 2 tbsp olive oil
• 1 tbsp rosemary, chopped
• 2 cloves of garlic, chopped
• Salt & Pepper

For the Steaks:
• 2 Denver Steaks
• 2 tablespoons extra virgin olive oil
• 2 sprigs of rosemary
• 1 clove garlic

Instructions

For the Rosemary Garlic Roasted Potatoes:
1. Preheat the oven 400 Degrees Fahrenheit.
2. In a medium bowl, combine all of the ingredients.
3. Place the potatoes on a large baking sheet and then into the oven.
4. Bake for 30-40 minutes, until they are crispy on the outside and soft in the inside.

For the Steaks:
1. Heat up a large cast iron skillet on a medium-high flame.
2. Add in the olive oil to the pan and until its hot.
3. Season the steaks with salt and pepper
4. Place the steaks in the pan with a sprig of rosemary on top of each.
5. Sear on both sides for 4 minutes.
6. Using a pair of tongs, hold up the steaks to sear each of the other four sides for a minute per side.
7. Once seared on all the sides, carefully rub the garlic clove all over the steaks.
8. Remove the steaks from the pan and let them rest on a plate for 8-10 minutes before serving.

https://www.eitanbernath.com/2016/10/09/pan-seared-denver-steaks-with-roasted-potatoes/