Place the steaks on a dish and drizzle with some olive oil and set aside covered for an hour or two at room temperature.
Meanwhile, in a saucepan, place the potatoes and cover with salted water. Bring to the boil and simmer for 25 minutes until cooked through. Remove from the heat and drain the water.
Slice the potatoes and keep aside until needed.
In a second sauté pan, drizzle some oil and add the shallots. And sauté with 2 cloves garlic, caster sugar, rosemary, thyme with some salt and pepper for 2 minutes to caramelise.
Add ¼ of butter and the sliced baby potatoes. Continue to cook a further 2 minutes or so until the potatoes and shallots are cooked. Keep warm aside.
Then, Preheat a griddle pan or sauté pan to high. Place the ribeye on the grill, season well.
Grill for 4 minutes depending on thickness then Turn the steak and continue to cook a further 4 minutes or so.
Add the rest of the butter, garlic and herbs and turn down the heat to low. Baste the beef with the foaming butter to infuse the flavour into the ribeyes..
Try not to over agitate the meat, instead turn it just once or twice.
Remove from the heat and set aside to settle the juices for 3-5 minutes.
Carve the steaks and serve with the potatoes and shallots.
