Pan-fried Steak & Potatoes

12 cloves garlic, peeled & smashed
1 lb potatoes, scrubbed
4- 6oz beef ribeye steaks
2 Tbsp olive oil
1 cup grape tomaotes
fresh oregano (optional)

*to smash garlic, take unpeeled clove, using the side of your knife, smash the clove to pop the peeling.
quatrer potaotes, place in microwave safe bowl, cover with vented plastic wrap & cook on high power for 5 min. stir in garlic, cover and cook 5 more min until tender stiring once. Drain.
heat 1 Tbsp oil in large skillet over med-high heat. Season steaks with salt & pepper. cook steaks half at a time, 8 min. turning once. Keep steaks warm while cooking others.
Add remaining oil to skillet, add potatoes, garlic and tomatoes, season with salt and pepper, cook 5 min or until potatoes are golden and tomatoes begin to wilt, stirring occasionally. serve potatoe mixture with steak and top with fresh oregano if desired.