Creamy Garlic Parmesan Steak with Roasted Potatoes and Asparagus (Print version)
Pan-seared steak with creamy garlic parmesan sauce, roasted potatoes, and asparagus for a complete, hearty dinner.
# Ingredients:
For the steak
01 -
2 (10 oz / 280 g each) strip or ribeye steaks, about 1 inch thick
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
04 -
1 tablespoon olive oil
For the potatoes
05 -
1.5 lb (680 g) baby Yukon gold potatoes, halved or quartered
06 -
2 tablespoons olive oil
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon kosher salt
09 -
1/4 teaspoon black pepper
For the asparagus
10 -
1 lb (450 g) asparagus, woody ends trimmed
11 -
1 tablespoon olive oil
12 -
Pinch of salt and pepper
For the creamy garlic parmesan sauce
13 -
3 tablespoons unsalted butter
14 -
4 cloves garlic, minced
15 -
3/4 cup (180 ml) heavy cream
16 -
1/2 cup (45 g) freshly grated parmesan cheese
17 -
1 tablespoon chopped fresh parsley
18 -
Salt and pepper to taste
# Instructions:
01 -
Preheat the oven to 425°F (220°C). Toss the potatoes with olive oil, garlic powder, salt, and pepper on a large rimmed baking sheet. Spread in a single layer and roast for 20 minutes, stirring once halfway through, until starting to brown and crisp.
02 -
Pat the steaks completely dry and season both sides with salt and pepper. Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering. Sear the steaks for 3-4 minutes per side for medium-rare. Transfer to a warm plate to rest for at least 5 minutes.
03 -
While the steak rests, toss the asparagus with olive oil, salt, and pepper. Add to the sheet pan with the potatoes and roast for 10 minutes until tender and lightly charred at the tips.
04 -
Reduce the skillet heat to medium. Melt the butter and cook the garlic for 30-60 seconds until fragrant. Pour in the heavy cream and simmer gently for 2-3 minutes, scraping up any browned bits. Stir in the parmesan until melted and smooth. Season with salt and pepper.
05 -
Slice the steak against the grain. Divide the potatoes and asparagus among plates, top with steak slices, and spoon the warm sauce over everything. Garnish with parsley.
# Good to know:
01 -
Slice the steak against the grain for the most tender bites.
02 -
If your potatoes are large, cut them into 1-inch pieces so they cook through.