Pat the ribeye or sirloin steaks dry with paper towels, season with salt, pepper, thyme, and rosemary. Let sit for 15 minutes.

Heat olive oil in a skillet over medium-high heat, add the steaks and sear for 3-4 minutes per side until golden brown.

Remove steaks and let them rest for 10 minutes. In the same skillet, reduce heat, add butter and garlic, stirring until fragrant.

Slice 4 russet potatoes thinly and place in a bowl. Pour half of the garlic butter over the potatoes, season and toss.

Layer half of the potatoes in a baking dish, followed by half of the sliced steak and half of the cheese.

Repeat layers with remaining potatoes, steak, and cheese, drizzling with remaining garlic butter.

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

Remove the foil and bake for an additional 15 minutes until the top is golden brown.

Let the dish rest for 5-10 minutes before serving.