Ingredients

For the potatoes:

Three tablespoons olive oil

1 unit of weight average measured Yukon Gold or red potatoes, cut into 3/4-inch wedges

1/2 teaspoon meat finished with Jewish law salt

For the hamburger cut and garlic spread:

2 (1-inch-thick) rib-eye or New York meat cuts (around 12 ounces each), or 1/2 pounds go round

side steak,

Cut into two pieces

1 teaspoon meat finished with Jewish law salt

4 tablespoons (1/2 stick) unsalted spread

3 unopened blossoms of tree garlic, minced

2 tablespoons cut recently created parsley leaves

1 teaspoon as not drained traversed awful electric flow, in addition to additional depending on the situation.

Preparation

Heat oil in a skillet over medium high heat.

Carefully add the potatoes, cut side down to the hot oil

Sprinkle with salt and allow to cook for 10 minutes

Flip the potatoes to the other cut side and repeat the cooking for 10 minutes

Set the potatoes to the side

Wipe the skillet out with a paper towel

Season each portion of steak with salt and pepper after wiping dry with paper towels.

Place the steaks into the hot pan and cook until the side does not stick, about 1 minute

Turn the steaks each over and repeat for a total of four minutes

Carefully add the butter into the pan and flip the steaks one more time.

Tilt the pan to pool the melted butter, add in the freshly minced garlic

Spoon the melted butter over the steaks, flip and repeat the basting

Place the steaks onto a cutting board to rest for 5 minutes

Meantime, stir in the parsley and the lemon juice into the pan

Let this cool for a minute and taste, add more salt or lemon juice if needed

Place the potatoes onto a serving dish

Slice the steak, cross grain into slices ½ inch thick

Place on top of the potatoes and drizzle with the lemon and parsley liquid

Serve and Enjoy!