Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the halved baby potatoes, olive oil, garlic powder, paprika, salt, and pepper. Toss until the potatoes are evenly coated.
Spread the seasoned potatoes on a baking sheet in a single layer, ensuring they have enough space for even cooking. Roast in the preheated oven for 25-30 minutes, or until golden brown and fork-tender, flipping halfway through.
While the potatoes are roasting, season both sides of the steaks generously with salt and pepper.
In a large skillet over medium-high heat, add 2 tablespoons of olive oil. Once hot, add the steaks to the skillet. Cook for 3-4 minutes on each side for medium-rare, or adjust according to your desired doneness.
Reduce the heat to medium-low and add the butter, minced garlic, rosemary, and thyme to the skillet. Baste the steaks with the flavored butter as it melts. Cook for an additional minute, then remove the steaks from the skillet and let them rest for 5 minutes.
Once the potatoes are done roasting, add them to the skillet with the leftover garlic butter. Toss gently to coat.
Slice the rested steak against the grain and serve alongside the garlic herb potatoes. Drizzle any remaining garlic butter from the skillet over the top.
