Yup :) All the time.
I usually use a bottom round or medallion.
I make a garlic, salt, herb paste (thyme mostly, with a little bit of parsley) with olive oil. Rub it all over and let it sit for a few minutes to an hour. ((I almost never do it an hour ahead of time, but I usually get the paste on, peel the potatoes and get them boiling, then grab the LB)).
I sear the bejeebers out of it in a cast iron skillet that was heating up while I messed with the potatoes. Sear all sides, including ends. Then I broil in the cast iron skillet for 11-22 minutes (until internal temp = 125). I usually make sauteed greens; broccoli raab, chard, whatever) and those take about 10 minutes, so the time works out.
Pull it out at 125, and let it rest for 15 minutes (this is when I'm messing with the potatoes, yet again, mashing etc. Then I cover the potatoes and take a 10 minute break and go sit and read a book.) After 15 minutes it's heated up to 135/140 and is med-rare.
Leeky Potatoes: ((Goes REALLY well with red meat and osso bucco, the potatoes have this light vibrant note that pairs with red meat in a different but similar way to chimichurri))
-Do the potato peel and boil thing
-Wash leeks to a faretheewel. (I cut mine in half *almost*, or cut in quarters, and feather to get out the dirt)
-Chop said leeks, and rinse in a collander
-Heat up a little bit (or a lot) of butter in a pan and saute until nearly translucent but DO NOT CARAMELIZE. Aka, sautee on lowish and stir a bunch.
-Add about 1cup of chicken stock (enough to cover... but it really depends on how many potatoes you're cooking, I usually do 5-7lbs)
-Let simmer until leeks are totally translucent and soft.
-Mash potatoes in pot w/ butter... they should be kind of dryish
-Pour in leeks and chicken stock
-Mash some more
-If they aren't quite perfect, add a little more chicken stock. ((It's dicey adding stock to potatoes, though, too many and they switch from perfectly moist / fluffy to soupy. There's no coming back from soupy -I've tried-, so add stock only a little at a time)).
-Cover w/ pot lid until you're ready to eat. They'll stay hot/warm for a good 30-40 minutes
Sauteed Greens: My son prefers milder ones like chard or brocolli raab, so that's what we usually have, but any green works. The garlic in the greens does a great "blend". The garlic pairs with the garlic in the meat, the greens pair with the vibrant note in the potatoes. Anyhow, it ends up being a great combo.
Wash, devein greens, or chop the woody stalks off the raab.
Ring pan w/ olive oil a couple times
Add some chopped or sliced garlic
Add greens
Toss once to distribute the oil, garlic, greens
Stir occasionally after that. The less you stir, the more volume you get, but a giant overflowing pan of greens shrinks to one small plate very quickly
Season with rather a lot of kosher salt and pepper. I serve mine at room temp, so there's no rush on them.
Some other good combos are baked white or orange carrots (so easy; wash, don't peel, bake until skooshy, about 30min... beets take about the same time and add a sweet note), fresh radishes w/ salt, fresh peas w just a little olive oil.