Begin by patting dry your ribeye or sirloin steaks and season them generously with salt, pepper, dried thyme, and rosemary. In a hot skillet, add a drizzle of olive oil and sear the steaks for 3-4 minutes on each side until they achieve a golden-brown crust. Once done, transfer the steaks to a plate and let them rest.

In the same skillet, reduce the heat to medium and add a generous amount of butter along with minced garlic. Stir this mixture until fragrant, around 1-2 minutes, taking care not to let the garlic brown.

Peel and thinly slice your russet potatoes to about 1/8 inch thick. In a large bowl, toss the sliced potatoes with half of the garlic butter mixture, along with additional salt, pepper, thyme, and rosemary.

In a baking dish, layer half of the seasoned potatoes evenly across the bottom. Next, cut the rested steak into bite-sized pieces and distribute them over the potatoes. Sprinkle half of the sharp cheddar cheese on top, followed by the remaining potato slices. Drizzle the leftover garlic butter over the top.

Cover your assembly tightly with foil and place it in a preheated oven at 375°F (190°C). Bake for 40 minutes. After 40 minutes, carefully remove the foil and bake for an additional 15 minutes.

Once your Garlic Butter Steak & Cheddar Potato Bake is golden and bubbly, take it out of the oven and let it rest for 5-10 minutes. Now, it's ready to serve.