Pan Seared Steak with Cheddar Loaded Baked Potato

Instructions:
step 1 Preheat oven to 400°F (200°C). Scrub the russet potatoes clean, pat dry, and rub with olive oil. Prick a few times with a fork, then place directly on the oven rack. Bake for 45-60 minutes or until tender.
step 2 While potatoes are baking, season both sides of the steaks generously with salt and pepper. Let sit at room temperature for about 20-30 minutes.
step 3 Heat olive oil in a heavy skillet (preferably cast iron) over medium-high heat until shimmering. Add steaks to the skillet and sear for about 3-4 minutes on each side, or until desired doneness.
step 4 During the last minute of cooking, add butter, smashed garlic, and rosemary or thyme to the skillet. Tilt the skillet slightly and spoon the melted butter over the steaks repeatedly to baste.
step 5 Remove steaks from the skillet and let rest for 5-10 minutes.
step 6 Once the baked potatoes are done, carefully slice the tops open and fluff the insides with a fork. Add butter, milk, sour cream, and half of the shredded cheese. Mix lightly and season with salt and pepper.
step 7 Top potatoes with remaining cheddar cheese and chopped herbs.
step 8 Serve the steaks hot with the cheddar-loaded baked potatoes on the side.

Storage and Reheating Tips:
Store leftover steak and potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat steak in a skillet over medium-low heat or in the oven at 300°F (150°C) until warmed through. For potatoes, reheat in the oven or microwave until hot, adding a little extra butter or milk if needed to revive the texture.