Buttery Steak and Potato Bites

Start by boiling a full bag of little potatoes for 15 minutes. Then prep a filet of steak with a thin layer of avocado oil, kosher salt, and black pepper. Make the butter sauce by placing 2 sticks salted butter, 2 tbsp chopped green onion, 1 tbsp minced garlic, 2 tbsp chopped parsley, and 1 tbsp red pepper flakes in an oven safe baking dish and baking at 275F to melt. Sear the steak in a skillet with beef tallow at 400F until achieving a desired crust and internal temperature. And rest for a few minutes before thinly slicing against the grain. Drain the boiled potatoes and let them cool for a few minutes. Cut the potatoes in half, top them with a thin slice of steak, and top with a spoonful of the butter sauce.