In a mixing bowl, combine ½ cup softened unsalted butter with 4 minced garlic cloves, 2 tablespoons of chopped fresh parsley, 1 tablespoon of chopped fresh chives, and a pinch of red pepper flakes if you desire some heat. Stir until everything is well blended, then shape the mixture into a log using plastic wrap. Chill in the refrigerator while you prepare the rest of the Garlic Butter Steak Potatoes.

Preheat your oven to 400°F (200°C). Wash and cut your Yukon Gold potatoes into bite-sized pieces. In a large bowl, toss the potatoes with 2 tablespoons of olive oil, ½ teaspoon garlic powder, ½ teaspoon paprika, and salt and pepper to taste. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, turning halfway through, until they're golden brown and crispy.

Remove your ribeye steaks from the fridge to bring them to room temperature. Season both sides generously with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the steaks and sear for about 3-4 minutes on each side for medium-rare, or until they reach your desired level of doneness.

In the last minute of cooking, carefully add your garlic butter mixture to the skillet. As it melts, use a spoon to baste the steaks with the flavorful melted butter, ensuring they soak up all that garlic goodness.

Once the steaks are cooked to perfection, remove them from the skillet and place on a cutting board. Let them rest for 5-10 minutes to allow the juices to redistribute. After resting, slice against the grain.

To serve, arrange the sliced steaks over the crispy roasted potatoes. Drizzle any remaining garlic butter from the skillet over the top and garnish with extra parsley and chives.