Take the steaks outside of the refrigerator and allow to come to room temperature. Rub both sides of them with the oil and generously season with the salt and pepper.

Set a large cast iron skillet or a heavy bottom non-stick frying pan over medium-high heat and let it heat up for 2’ until smoking.

Using a pair of metallic tongs carefully add the steaks in the skillet away from you, searing one side for 2’. Just before flipping the steak add the butter, garlic, rosemary and thyme, flip the steak and tilt the pan slightly so that you can start butter basting the steak with a spoon for 2’. Flip once again, continue basting for one more minute and take off from fire. NOTE: While searing the steak if the pan becomes too hot, reduce the heat to medium as you want your steaks browned, not burned!

Use an instant thermometer to check doneness aiming for 50 degrees C for medium-rare doneness.

Remove the steaks from the skillet on a plate with a rack, pour on it any juices from the skillet and allow to rest, covered with foil, for 10 minutes before slicing thinly. Once sliced sprinkle with some more sea salt.

For the Potatoes

Mix the thyme, paprika, salt and pepper. Keep aside.

Place a medium pot filled, with water, on high heat and bring to a boil. Add the diced potatoes, bring again to a boil and cook for 5’. Remove from the water into a colander to dry.

When completely dry, take a large non-stick frying pan and put on medium-high heat. Pour the oil and allow to heat up. Then add the potatoes sautéing them while frequently tossing them until golden brown. A minute before the end add the dry mixture, give it a final toss, discard the garlic and add in a plate lined with kitchen paper to absorb any excess oil. Shake a bit and serve.