Prepare Garlic Butter: Mix together ½ cup of softened unsalted butter with 4 cloves of minced garlic, 2 tablespoons of chopped parsley, and 1 tablespoon of chives in a small bowl. Shape into a log, wrap in parchment, and refrigerate until firm for about 30 minutes.

Roast Potatoes: Preheat your oven to 400°F (200°C). Wash and halve 1.5 pounds of Yukon Gold potatoes, toss in a bowl with 2 tablespoons of olive oil, and season with salt, pepper, paprika, and onion powder. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway.

Sear Steaks: Season two ribeye steaks with salt and black pepper. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add steaks and cook for 3-4 minutes per side for medium-rare.

Baste Steaks: During the last minute of cooking, reduce heat and add slices of garlic butter to the skillet. Spoon melted butter over the steaks to baste.

Rest and Slice: Remove steaks from skillet, let rest for 5-10 minutes, then slice against the grain.

Serve: Arrange sliced steaks over roasted potatoes on a platter, drizzle with remaining garlic butter, and garnish with extra parsley and chives.