Creamy Garlic Steak with Baby Potatoes

Instructions

Step 1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2. Toss the baby potatoes with olive oil, garlic powder, salt, and black pepper. Spread them on the baking sheet and roast for 25–30 minutes, shaking the pan halfway through cooking.

Step 3. After the potatoes have roasted for 15 minutes, add the asparagus to the baking sheet. Drizzle with olive oil and season with salt and pepper. Continue roasting until tender.

Step 4. Pat the steaks dry with paper towels and season both sides with salt, black pepper, and garlic powder.

Step 5. Heat olive oil in a large cast-iron skillet over medium-high heat.

Step 6. Sear the steaks for 4–5 minutes per side for medium-rare, or cook to your desired doneness.

Step 7. Add 1 tablespoon butter during the final minute and spoon the melted butter over the steaks.

Step 8. Transfer the steaks to a plate and allow them to rest for 5–10 minutes.

Step 9. In the same skillet, reduce the heat to medium and melt 1 tablespoon butter.

Step 10. Add the minced garlic and sauté for 30 seconds until fragrant.

Step 11. Stir in the heavy cream and Dijon mustard, whisking until smooth.

Step 12. Add the Parmesan cheese and cook for 2–3 minutes until the sauce thickens slightly.

Step 13. Remove the sauce from the heat and stir in half of the chopped parsley.

Step 14. Place the steaks on serving plates and spoon the creamy garlic sauce over the top.

Step 15. Serve with the roasted baby potatoes and asparagus, then garnish with the remaining parsley.

Storage and Reheating Tips

Store leftover steak, vegetables, and sauce in separate airtight containers in the refrigerator for up to 3 days.

Reheat the steak gently in a skillet over low heat or in a 300°F (150°C) oven until warmed through.

Warm the garlic cream sauce in a small saucepan over low heat, stirring frequently. Add a splash of cream if needed to restore its consistency.

Reheat potatoes and asparagus in the oven or air fryer for the best texture.

Freezing is not recommended for the cream sauce, as it may separate when thawed and reheated.