4 ribeye or sirloin steaks (about 1-inch thick)
Salt and pepper to taste
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Fresh parsley, chopped (for garnish)
For the Roasted Baby Potatoes and Asparagus:
1 pound baby potatoes, halved
1 bunch asparagus, trimmed
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
Directions:
Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Roast the Potatoes and Asparagus: In a large bowl, toss the baby potatoes with 2 tablespoons of olive oil, garlic powder, paprika, salt, and pepper. Spread the potatoes on the prepared baking sheet and roast for 20 minutes. After 20 minutes, add the asparagus to the baking sheet, drizzle with the remaining 1 tablespoon of olive oil, and roast for an additional 10-15 minutes, or until the potatoes are golden and crispy, and the asparagus is tender.
Cook the Steaks: While the vegetables are roasting, season the steaks generously with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the steaks for 3-4 minutes per side, or until they reach your desired doneness. Remove the steaks from the skillet and let them rest.
Make the Creamy Garlic Parmesan Sauce: In the same skillet, reduce the heat to medium and add the minced garlic. Cook for about 1 minute until fragrant. Stir in the heavy cream, Parmesan cheese, garlic powder, and Italian seasoning. Simmer for 2-3 minutes, stirring constantly, until the sauce thickens. Taste and adjust seasoning if needed.
Serve: Plate the steaks and pour the creamy garlic Parmesan sauce over the top. Serve with the roasted baby potatoes and asparagus on the side. Garnish with freshly chopped parsley for a burst of color and flavor.
Nutritional Information:
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 620 kcal per serving | 
Servings: 4 servings
