Start by patting your steak dry with paper towels, then season generously with salt, black pepper, thyme, and rosemary.

Heat olive oil in a skillet over medium-high heat. Sear the seasoned steaks for about 3-4 minutes on each side until they develop a golden-brown crust.

Remove the steaks from the skillet and let them rest on a cutting board.

Reduce the heat in the skillet to medium and melt butter with minced garlic. Stir this mixture for 1-2 minutes until it’s fragrant.

Peel and thinly slice your russet potatoes, aiming for about 1/8 inch thickness. Toss the slices with half of the prepared garlic butter, salt, pepper, thyme, and rosemary.

Once rested, slice the steaks into strips.

In a baking dish, layer half of the potato slices, followed by a layer of steak strips, and sprinkle with half of the cheddar cheese.

Drizzle the remaining garlic butter over the top layer of potatoes and finish with the rest of the cheddar cheese.

Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 40 minutes.

After 40 minutes, remove the foil and bake for an additional 15 minutes until the cheese is bubbly and the potatoes are fork-tender.

Let the casserole rest for 5-10 minutes before serving.