Description
This Garlic Parmesan Steak with Roasted Veggies is a complete, indulgent dinner featuring juicy seared steak, crispy golden baby potatoes, and tender asparagus, all topped with a luscious garlic-Parmesan cream sauce. Perfect for a restaurant-quality meal at home!
Ingredients
Scale
For the Steak & Veggies
- 2 ribeye steaks (or preferred cut)
- 1 lb baby potatoes, halved
- 1 bunch asparagus, trimmed
- 1/4 cup olive oil, divided
- Salt and black pepper, to taste
For the Sauce
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon butter
- 1 teaspoon fresh thyme leaves
To Finish
- 1 tablespoon chopped parsley, for garnish
Instructions
- Prep and Roast the Potatoes: Preheat your oven to 425°F (220°C). Toss the halved baby potatoes with half of the olive oil, salt, and black pepper on a baking sheet. Roast in the oven for 20 minutes until they begin to turn golden and crisp.
- Add the Asparagus: After 20 minutes, add the trimmed asparagus to the baking sheet with the potatoes. Drizzle the remaining olive oil over the asparagus and season with salt and pepper. Return the pan to the oven and roast for an additional 10 minutes until the asparagus is tender.
- Season and Sear the Steaks: While vegetables are roasting, season both sides of the steaks generously with salt and black pepper. Heat a large skillet over high heat with a drizzle of olive oil. Sear the steaks for 3-4 minutes per side, or until they reach your desired level of doneness. Remove the steaks from the pan and let them rest, tented with foil.
- Make the Garlic Parmesan Sauce: In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream, add the grated Parmesan cheese, and sprinkle in the thyme leaves. Simmer the sauce, stirring frequently, until it thickens slightly, about 2-4 minutes.
- Assemble and Serve: Arrange the steaks, roasted potatoes, and asparagus on plates. Spoon the warm garlic-Parmesan sauce over the steaks and vegetables. Garnish with chopped parsley before serving. Enjoy!
Notes
- Let the steaks rest for a few minutes after searing for maximum juiciness.
- Use Yukon gold or red mini potatoes for best flavor and texture.
- Adjust sauce thickness by simmering a bit longer or adding a splash more cream if needed.
- You can substitute green beans or broccoli for asparagus based on preference.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main-course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 steak with veggies and sauce
- Calories: 580
- Sugar: 4g
- Sodium: 510mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 19g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 150mg