Creamy Garlic Parmesan Steak (Print Version)
Juicy steak, creamy garlic Parmesan sauce, crispy potatoes, and tender asparagus for a delicious meal.
# Ingredients:
→ Main
01 -
2 ribeye steaks, approximately 250 grams each
02 -
1 pound (450 grams) baby potatoes, halved
03 -
1 bunch asparagus, trimmed
→ Sauce and Seasonings
04 -
60 milliliters olive oil, divided
05 -
4 garlic cloves, minced
06 -
240 milliliters heavy cream
07 -
50 grams grated Parmesan cheese
08 -
14 grams unsalted butter
09 -
1 teaspoon fresh thyme leaves
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
12 -
1 tablespoon flat-leaf parsley, chopped, for garnish
# Instructions:
01 -
Preheat oven to 200°C. Toss halved baby potatoes with 30 milliliters olive oil, salt, and pepper. Arrange on a baking sheet and roast for 25–30 minutes until crisp and golden.
02 -
While potatoes roast, heat 15 milliliters olive oil in a large skillet over medium-high heat. Season steaks generously with salt and pepper. Sear steaks for 3–4 minutes per side until deeply browned and cooked to preferred doneness. Remove from skillet and let rest.
03 -
In the same skillet, add butter and minced garlic. Sauté for 1 minute until aroma develops. Pour in heavy cream and stir in Parmesan cheese and thyme. Let simmer for 3–4 minutes, stirring occasionally, until sauce thickens to coat the back of a spoon.
04 -
Scatter trimmed asparagus over the potatoes for the last 10 minutes of roasting time, turning once, until just tender.
05 -
Slice steaks against the grain. Arrange roasted potatoes and asparagus on plates, top with steak slices, and drizzle generously with garlic Parmesan sauce. Garnish with chopped parsley.
# Notes:
01 -
For even cooking, bring steaks to room temperature before searing. Resting the meat after cooking ensures juiciness.