Steak with Garlic Butter and Sauteed Potatoes

Some may say it's too indulgent to cook yourself up a big fat rump steak for dinner. Frankly, it is. But it's damn good, and pretty much guaranteed to put a smile on your greedy little face.

I served my steak with some great little sauteed potatoes. Just wash and halve a few new potatoes, then boil in salted water for 15-20 minutes until just soft. Drain, and shake them up in the colander to scuff them up a bit. Now heat 1tbsp of olive oil in a saute pan, add the potatoes, 1/2 a tsp chopped fresh rosemary, some sea salt and black pepper. Saute, tossing frequently, for about 15 minutes until golden brown and crispy.
(Before any of this, you need to take your steak out of the fridge to allow it to come up to room temperature.)
When your potatoes have been in the saute pan for 5 minutes, you can start cooking your steak. Heat a drop of olive oil in a frying pan, then add the steak. For medium-rare, cook for 2-2.5 minutes each side. When the first side is done, flip it over and add 1 chopped garlic clove and a small knob of butter to the pan alongside the steak. You can also season at this point.
Now baste the steak with the butter using a spoon. After 2.5 minutes, take the steak off the heat and leave to rest for 5 minutes.
Serve the steak with the garlic butter poured over, and the potatoes alongside.