Pat the ribeye or sirloin steaks dry with paper towels, then season both sides generously with salt, pepper, dried thyme, and rosemary.

Heat a skillet over medium-high heat and add olive oil. Once shimmering, add the steaks and sear for 3-4 minutes on each side until a golden-brown crust forms.

Remove the seared steaks from the skillet and place them on a plate to rest.

In the same skillet, lower the heat to medium. Add butter and minced garlic, stir together and let it melt completely.

Peel and thinly slice the russet potatoes to about 1/8 inch thick.

Toss the potato slices with half the garlic butter mixture, adding salt, pepper, thyme, and rosemary.

In a greased baking dish, layer half of the seasoned potato slices evenly on the bottom.

Arrange the sliced steak over the potatoes, followed by half of the shredded cheddar cheese.

Top with the remaining potato slices and drizzle the rest of the garlic butter mixture over everything.

Sprinkle the remaining cheddar cheese evenly across the top.

Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for 40 minutes.

Remove the foil and return the dish to the oven for an additional 15 minutes.

Once removed from the oven, let the dish rest for 5-10 minutes before serving.