Pat the ribeye or sirloin steaks dry using paper towels, then season generously with salt, pepper, dried thyme, and rosemary. Heat 2 tablespoons of olive oil in a skillet over medium-high heat until shimmering. Sear steaks for 3-4 minutes on each side until golden-brown and medium-rare.

Transfer steaks to a plate and cover loosely with aluminum foil. Allow to rest for about 5-10 minutes.

Lower the heat on the skillet, add 6 tablespoons of butter and 4 minced garlic cloves to the drippings. Stir for 1-2 minutes until the butter melts and garlic is fragrant but not browned.

Peel and thinly slice 4 large russet potatoes to about 1/8 inch thick. In a mixing bowl, combine potatoes with half of the garlic butter, seasoning with salt, pepper, thyme, and rosemary. Toss to coat evenly.

In a baking dish, layer half of the seasoned potato slices at the bottom.

Slice the rested steaks into strips, layer over the first layer of potatoes, and sprinkle half of the cheddar cheese on top.

Layer remaining potato slices over steak and cheese. Drizzle with remaining garlic butter and add remaining cheddar cheese on top.

Cover the baking dish with aluminum foil and bake at 375°F (190°C) for 40 minutes.

After 40 minutes, remove foil and bake for an additional 15 minutes.

Remove from oven and let rest for 5-10 minutes before slicing.