The amount of each ingredient will depend on how many you’re feeding;

A bag of new potatoes

Butter (tablespoon)

Salt

Oil

Rosemary (dried or fresh)

Thyme (dried or fresh)

Garlic

Parsley (fresh)

1.    Put a pan of water (big enough for the potatoes) on to boil, add salt and add the potatoes to boiling water.
 
2.       While they are cooking, put a frying pan with the oil on to a hob high heat, and add the garlic, rosemary and thyme. The quantity of oil is depending on how much sauce you want at the end of the dish. The oil is your sauce for the end dish. The amounts of the herbs should vary on how you like them. Some people are “herb happy” and use a lot especially if you’re using dried. If you’re using lazy garlic about a tablespoon should do, or about 1 clove if you’re using fresh. If you don’t like the herbs to be the main flavour just a sprig of each is plenty.
 
3.     Once the pan has heated up, always do a tester by putting a corner of the steak in the pan. If it sizzles stick it in, if not wait longer for the pan to heat. When the steak is in brown it on both sides and then turn the heat right down. Of course there are different ways to cook steak. It again depends on how you like to cook your steak. Just put the garlic etc, in first to flavour the oil. Now you leave the steak to carry on just cooking to be hot enough when you serve and the meat will rest and be quite soft. If you like your steak quite rare do this about 5 minutes before your potatoes are ready. 

4.     Once the potatoes are done, drain them and throw in some butter and chopped parsley into the pan. Put a lid on and then shake!
 
5.     Serve the beef and potatoes onto a plate with a tablespoon of the oil over both as a sauce.
 
6.     Enjoy!
 

If you don’t like garlic, rosemary or thyme you can always substitute the herbs for any you do like!  If you like a little extra taste in the sauce, when the pan is really hot add a little bit of white wine to cook off the alcohol but add a little sweet taste to the meal.