Description
A delicious and hearty dish featuring juicy steak coated in a creamy garlic parmesan sauce, served with roasted new potatoes and asparagus.
Ingredients
Scale
- 2 boneless ribeye steaks (1 inch thick)
- 1 lb new potatoes, halved
- 1 bunch asparagus, trimmed
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tbsp butter
Instructions
- Preheat oven to 400°F (200°C).
- Toss potatoes with 2 tbsp olive oil, salt, and thyme. Roast for 25 minutes.
- Add asparagus to the baking sheet and roast for another 10 minutes.
- Season steaks with salt and pepper.
- Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook steaks for 4-5 minutes per side for medium-rare.
- Remove steaks and set aside. In the same skillet, melt butter and sauté garlic for 30 seconds.
- Add heavy cream and simmer for 2 minutes. Stir in parmesan until melted.
- Return steaks to the skillet and coat with the sauce. Serve with roasted potatoes and asparagus.
Notes
- Let steaks rest for 5 minutes before slicing.
- Adjust cooking time for preferred steak doneness.
- Use freshly grated parmesan for best flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Pan-frying, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 780
- Sugar: 6g
- Sodium: 900mg
- Fat: 52g
- Saturated Fat: 22g
- Unsaturated Fat: 26g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 48g
- Cholesterol: 180mg
Keywords: steak, garlic parmesan, creamy sauce, roasted potatoes, asparagus