Prepare the steak by seasoning it with 2 teaspoons kosher salt, 2 teaspoons black pepper, and 2 teaspoons garlic powder. Let it sit at room temperature for 30 minutes before cooking.

In a large skillet, heat 1 tablespoon of olive oil over high heat. Sear the steak for 2-3 minutes per side, or until a nice crust forms. Transfer the steak to a plate and set aside.

In the same skillet, add the sliced baby potatoes, 1 tablespoon of olive oil, 1 teaspoon of kosher salt, 1 teaspoon of garlic powder, ½ teaspoon of onion powder, and ½ teaspoon of black pepper. Toss to coat the potatoes.

Cook the potatoes for 10-12 minutes, stirring occasionally, until they are tender and golden brown.

In a small saucepan, melt the butter over medium heat. Add the chopped onion, ¼ teaspoon of kosher salt, ¼ teaspoon of black pepper, minced rosemary, minced thyme, and minced garlic. Cook for 2-3 minutes, stirring frequently, until the garlic is fragrant.

Add the Worcestershire sauce to the garlic butter and stir to combine.

Slice the steak and add it back to the skillet with the potatoes. Pour the garlic butter over the steak and potatoes, and toss to coat everything evenly.

Serve the Garlic Butter Steak & Potatoes Skillet immediately, garnished with additional fresh herbs if desired.