Creamy Garlic Parmesan Steak with Roasted Baby Potatoes and Asparagus 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

2 ribeye steaks (or your preferred cut)

1 lb baby potatoes, halved

1 bunch asparagus, trimmed

¼ cup olive oil, divided

4 cloves garlic, minced

1 cup heavy cream

½ cup grated Parmesan cheese

1 tbsp butter

1 tsp fresh thyme leaves

Salt and pepper, to taste

1 tbsp parsley, chopped (for garnish)

 

Directions:

1. Preheat the Oven:

Preheat your oven to 400°F (200°C).

2. Roast the Baby Potatoes:

Toss halved baby potatoes with 2 tbsp olive oil, salt, and pepper. Place on a baking sheet and roast for 25-30 minutes until golden and crispy.

3. Sear the Steaks:

While the potatoes roast, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season steaks with salt and pepper, then sear for 3-4 minutes on each side until browned and cooked to your desired doneness. Remove and let rest.

4. Make the Creamy Garlic Parmesan Sauce:

In the same skillet, add butter and minced garlic. Sauté for 1 minute until fragrant, then stir in heavy cream and Parmesan cheese. Simmer for 3-4 minutes until the sauce thickens.

5. Roast the Asparagus:

Add asparagus to the baking sheet with the potatoes for the last 10 minutes of roasting.

6. Serve:

Slice the steaks and serve with roasted potatoes, asparagus, and a generous drizzle of creamy garlic Parmesan sauce. Garnish with fresh parsley.

Prep Time:

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Enjoy this rich and satisfying Creamy Garlic Parmesan Steak with Roasted Baby Potatoes and Asparagus! ✨