Steak with crispy hasselback potatoes with easy aromatics

Create a compound butter by combining the butter with 1g of salt, pepper & chopped garlic

Slice your potatoes multiple times just above 1/3 of the way down to create the slices in the top

Place your potatoes on a roasting tray and drizzle with olive oil and cook for 20-30 minutes or until soft and brown

Whilst the potatoes are cooking, season your steak generously with salt & pepper and set aside

Heat up a non sick pan and drizzle with olive oil, heat on high heat and bring the pan to temp

Place your steak in the pan, flipping as needed to create a crust on the steak (make sure to render down the fat cap)

Once your steak reaches your desired internal temperature take the pan off the heat and with the residual heat place your compound butter in the pan and Baste the steak constantly.

Place your steak on your plate and let rest for 10 minutes. In the mean time place some thyme and Rosemary in the pan and mix into the left over butter.

Plate your potatoes and drizzle with the herb butter and serve!