1. Start by giving your baby potatoes a good wash. If some are larger, halve them so they cook evenly. Toss the potatoes in 2 tablespoons of melted butter, minced garlic, thyme, salt, and pepper.
2. Spread the potatoes in a single layer on a baking sheet lined with parchment paper or foil for easy cleanup. Roast at 400°F for about 25-30 minutes, flipping halfway through. You’re aiming for golden brown and tender potatoes with a crispy edge.
3. While the potatoes roast, pat your steaks dry with paper towels. Season both sides generously with salt and pepper. Set aside.
4. Heat a large skillet over medium-high heat and add olive oil. When the oil shimmers, add the steaks. Cook for about 4-5 minutes on each side for medium-rare, or adjust to your preferred doneness. Remove the steaks from the pan and let them rest on a plate, tented with foil to keep warm.
5. In the same skillet, lower the heat to medium and add the remaining 2 tablespoons of butter. Once melted, add the shrimp and cook for about 1-2 minutes per side until pink and opaque.
6. Finish the shrimp with a squeeze of fresh lemon juice and a pinch of salt and pepper. Stir to coat them well in the garlic butter.
7. Check on your potatoes—if they’re done, take them out of the oven. If you want, toss them with a little extra butter and fresh parsley for brightness and flavor.
8. Plate your steak alongside the shrimp and garlic butter potatoes. Garnish everything with a sprinkle of fresh parsley to add that pop of color and freshness.
9. Serve immediately and enjoy the smell, the sizzle, and that first juicy bite.

One thing I’ve learned from my dad’s kitchen stories and my own messy counters is that resting the steak is key. It keeps things juicy and tender. Also, don’t rush the potatoes—roasting slowly is what gives them that perfect golden crust.