Description
Indulge in a rich and savory dish featuring tender ribeye steaks smothered in a creamy garlic Parmesan sauce, complemented by perfectly roasted baby potatoes and asparagus. This elegant meal is perfect for a special occasion or a cozy dinner at home.
Ingredients
Scale
- 2 ribeye steaks
- Salt and black pepper to taste
- 2 tablespoons olive oil (divided)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 pound baby potatoes, halved
- 1 bunch asparagus, trimmed
- Fresh parsley for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Season the Steaks: Season the ribeye steaks generously with salt and black pepper on both sides.
- Cook the Steaks: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the steaks and cook to your desired doneness (about 4-5 minutes per side for medium rare). Remove the steaks from the skillet and set aside to rest.
- Make the Sauce: In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and sauté until fragrant (about 1 minute). Stir in the heavy cream and Parmesan cheese, cooking until the sauce thickens (about 3-4 minutes). Season with additional salt and pepper to taste.
- Roast the Potatoes: In a separate baking dish, toss the halved baby potatoes with olive oil, salt, and pepper. Roast in the preheated oven for 20-25 minutes, or until tender and golden brown.
- Roast the Asparagus: In another baking dish, toss the trimmed asparagus with olive oil, salt, and pepper. Roast in the oven alongside the potatoes for the last 10-15 minutes, until tender.
- Serve: Plate the steaks and drizzle with the creamy garlic Parmesan sauce. Serve alongside the roasted baby potatoes and asparagus. Garnish with fresh parsley for a pop of color.
Notes
- For a deeper flavor, you can marinate the steaks in garlic and herbs for a few hours before cooking.
- Feel free to customize the vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
