Mince garlic finely, halve baby potatoes, trim green beans, and slice carrots on a diagonal. Set everything aside on a prep station for easy access during cooking.

Season both sides of steaks with salt, pepper, and rosemary at least 10 minutes ahead. Pat dry with paper towels. Heat 1 tbsp olive oil in a cast iron skillet over medium-high heat until shimmering. Sear steaks for 4-5 minutes per side for medium-rare. Remove to a warm plate and tent with foil.

In a separate skillet, heat 1 tbsp olive oil over medium-high heat. Add halved potatoes and cook for 10-12 minutes, stirring occasionally, until golden brown. Add minced garlic, thyme, and butter, toss for 2 minutes. Season with salt and pepper.

Combine green beans, corn, and sliced carrots in a third skillet or on a sheet pan. Drizzle with remaining olive oil and toss with minced garlic, salt, and pepper. Cook over medium heat for 8-10 minutes, stirring occasionally, until tender and lightly charred.

Warm cooked rice gently if cooled, either in a microwave or skillet with a splash of water. Fluff with a fork before plating.

Place rice on each plate, lean a cooked steak against it. Arrange herb potatoes on one side and roasted vegetables on the other. Top steak with a fresh rosemary sprig and serve immediately.