Pat the steak dry and generously season both sides with salt and pepper.
Cut the baby potatoes in half and toss with 1 tbsp olive oil, salt, and pepper.
Heat a skillet over medium-high heat, add the potatoes, and cook for 8–10 minutes, stirring occasionally, until golden brown and tender. Remove from the skillet and set aside.
Add 1 tbsp vegetable oil to the skillet over high heat. Once hot, sear the steak for 2–3 minutes per side until a crust forms.
Lower the heat to medium. Add butter, minced garlic, and thyme. Spoon the melted butter over the steak as it cooks for an additional 2–4 minutes, or until the desired doneness (use a meat thermometer: 135°F for medium-rare).
Remove the steak from the skillet and let it rest for 5–10 minutes.
Return the potatoes to the skillet to warm through. Slice the steak and serve alongside the potatoes. Garnish with fresh herbs if desired.
