1. Preheat the oven to 375°F (190°C).

2. Pat the steaks dry and season both sides generously with salt, pepper, dried thyme, and dried rosemary.

3. Heat olive oil in a skillet over medium-high heat until shimmering. Sear the steaks for 3–4 minutes per side until a golden-brown crust forms and the steak is medium-rare. Remove from the pan and let rest.

4. Reduce heat to medium. Add butter and minced garlic to the same skillet and cook for 1–2 minutes until melted and fragrant. Remove from heat.

5. Peel and thinly slice the russet potatoes about 1/8 inch thick.

6. In a large mixing bowl, toss the potato slices with half of the garlic butter mixture, salt, pepper, and a light sprinkle of thyme and rosemary.

7. Slice the rested steaks into thin strips or bite-sized pieces.

8. In a greased baking dish, layer half of the potatoes evenly. Top with the sliced steak and sprinkle with half of the shredded cheddar cheese.

9. Add the remaining potatoes over the steak, drizzle with the remaining garlic butter, and top with the remaining cheddar cheese.

10. Cover the dish with aluminum foil and bake for 40 minutes.

11. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden and the potatoes are fork-tender.

12. Let the casserole rest for 5–10 minutes before serving to allow it to set and the flavors to meld.