In a large cast iron skillet over medium high heat, add duck fat, potatoes, garlic, thyme, rosemary and oregano. Cook for about five minutes, stir and cook and additional three minutes or until fork tender. Remove and set on a plate.
Heat the skillet to high heat. Add the steaks. Cook on all sides for three minutes until a nice crust is formed.
Right before the steaks are done, make the garlic butter compound. Mix the butter, garlic, anchovy and fresh chopped herbs. Slather on top of steaks. Add the potatoes back to the pan and heat through and let the butter melt into the steaks. Serve right out of the skillet!