Begin by patting the ribeye or sirloin steaks dry with paper towels. Season them generously with salt, pepper, dried thyme, and rosemary, ensuring an even coat. Let the seasoned steaks sit at room temperature for about 15 minutes.

Heat a large skillet over medium-high heat and add the olive oil. Once the oil shimmers, carefully place the steaks in the skillet. Sear them for 3-4 minutes on each side, aiming for a golden-brown crust while maintaining a medium-rare interior. After searing, remove the steaks from the skillet and let them rest on a cutting board.

Lower the skillet heat to medium and add the butter. As it melts, toss in the minced garlic, stirring constantly for 1-2 minutes until fragrant but not browned. Set it aside to cool slightly.

While the garlic butter cools, peel the russet potatoes and slice them thinly, about 1/8 inch thick. In a large bowl, toss the potato slices with half of the garlic butter, salt, pepper, and a sprinkle of extra thyme and rosemary.

Preheat your oven to 375°F (190°C). In a greased baking dish, arrange half of the seasoned potato slices in an even layer. Next, slice the rested steaks thinly and place them over the potatoes. Sprinkle half of the shredded cheddar cheese on top, followed by the remaining potato slices. Drizzle the rest of the garlic butter over the top and finish with the rest of the cheese.

Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 40 minutes. After 40 minutes, remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and golden brown.

Once out of the oven, let the Garlic Butter Steak & Cheddar Potato Bake rest for 5-10 minutes. When ready, cut into portions and enjoy the warm, comforting layers.