Reverse-seared bone-in ribeye with rosemary roasted potatoes

• 1 large bone-in ribeye steak (about 2 inches thick)
• 680 g baby yellow potatoes, halved
• 45 ml olive oil, divided
• 60 ml unsalted butter
• 3 cloves garlic, smashed
• 2 sprigs fresh rosemary, chopped
• 5 ml dried thyme
• Kosher salt and freshly cracked black pepper to taste
• Flaky sea salt for finishing

1. Season the steak generously with kosher salt on all sides and let it rest at room temperature for 45 minutes.
2. Preheat your oven to 400°F (200°C). Toss the halved potatoes with 2 tablespoons of olive oil, rosemary, thyme, salt, and pepper in a baking dish. Roast for 30-35 minutes until golden and tender.
3. While potatoes roast, preheat the oven to 250°F (120°C) for the steak if using a separate oven, or wait until potatoes are done. Place steak on a wire rack over a rimmed baking sheet. Bake until the internal temperature reaches 115°F (46°C) for medium-rare.
4. Heat a heavy cast-iron skillet over high heat with the remaining tablespoon of oil.
5. Sear the steak for 1 minute per side until a deep crust forms. In the last minute, add butter and smashed garlic to the pan, basting the steak continuously.
6. Remove the steak from the pan and let it rest for 10 minutes before slicing against the grain.
7. Serve the sliced steak alongside the roasted potatoes, drizzling any remaining pan juices or herb butter over the meat.

Serve on a large wooden carving board for a rustic presentation. Pair with a glass of Cabernet Sauvignon or a side of steamed green beans to balance the richness of the beef.