Bring steak to room temperature on the countertop for 30 minutes. While steak is warming up, preheat oven to 400°F. Wash and dry potatoes and cut into ~1-1.5 inch rounds. Lay out on an oiled baking sheet (or use a silicone mat to lessen oil intake). Sprinkle the rounds with salt, pepper, Italian seasoning, and chili powder and drizzle over the top with olive oil. Use the back of a spoon to spread the oil around, if needed. Bake for 20 minutes or until desired level of crispiness.

While potatoes are baking, drain steaks of steak juices and pat dry with paper towel. Season with ~1 tsp of salt and pepper on both sides – you can adjust the amount based on personal preference.

Preheat cast iron or nonstick skillet on medium heat. Melt 2 tbsp of butter (or butter alternative) into the skillet. Place steaks onto the hot skillet for 4 minutes, then flip onto the other side for 3 minutes. You should have a nice sear on both sides. Add spinach and cook down until soft, about 1-2 minutes.

Reduce heat to low-medium. Tilt pan and spoon hot butter over the top of the steaks. Add in garlic and thyme into the pan. Cook for another minute and turn off heat. Tilt pan again and spoon all of the juices over the top of the steaks.

Remove steak from the pan and place on a plate or cutting board. Cover loosely with foil and let it sit for 5-7 minutes. Don’t touch it!!!

Slice steak against the grain and plate for a nice presentation or dig in like a savage. Serve alongside sautéed spinach and potato rounds.