1. Preheat the oven to 425°F (220°C).

2. Wash and dice the potatoes into bite-sized pieces.

3. In a large bowl, toss the diced potatoes with olive oil, salt, pepper, and fresh rosemary leaves.

4. Spread the potatoes evenly on a baking sheet and roast in the preheated oven for 25-30 minutes or until golden brown and crispy.

5. While the potatoes are roasting, season the rib-eye steak with salt, pepper, and any other desired seasonings.

6. Heat a grill pan or skillet over high heat. Cook the steak for about 4-5 minutes per side for medium-rare, or adjust the cooking time according to your preference.

7. Remove the steak from the pan and let it rest for a few minutes before slicing.

8. Serve the sliced rib-eye steak alongside the rosemary roasted potatoes. Enjoy!