Rosemary Steak and Potatoes

Ingredients

Four 1 1/2 inch thick New York strip loin steaks
1 t rosemary, plus 4 sprigs
3 T unsalted butter
2 T olive oil
1 1/2 lbs new potatoes

Directions

Place a rack in the center of the oven and preheat to 425'.

Sprinkle the steaks with chopped rosemary, salt, and pepper. In a cast-iron skillet, heat 1 T butter and 1 T oil over medium-high heat until the butter foam subsides. Cook the steaks without touching them until they brown around the edges and easily release, about 3 minutes. Flip and cook the other sides for about 2 minutes. Remove to a plate.

Add remaining 1 T oil to the skillet. Add the potatoes and rosemary sprigs and move to oven; roast 15 minutes. Set the steaks on top of the potatoes and cook to medium-rare (about 10 minutes); thermometer should read 135'. Remove steaks and let rest for for 5 minutes; keep potatoes warm in the oven (heat off, door open).