Creamy Garlic Herb Steak with Roasted Baby Potatoes
What if you could make a restaurant-quality steak dinner at home in just 40 minutes? The Creamy Garlic Herb Steak with Roasted Baby Potatoes is a dish that delivers tender, juicy steak smothered in a rich Parmesan cream sauce, paired with crispy golden potatoes.
Ingredients
For the Steak
- 2 ribeye or sirloin steaks
- 1 tbsp olive oil
- 1 tbsp butter
- 4 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
For the Creamy Sauce
- 1 cup heavy cream
- ½ cup beef broth
- ½ cup Parmesan cheese, grated
- 1 tsp Italian seasoning
For the Potatoes
- 1 lb baby potatoes, halved
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
Instructions
Roast the Potatoes
- Preheat the oven to 400°F (200°C). Toss halved baby potatoes with olive oil, salt, pepper, and paprika. Spread them on a baking sheet and roast for 25–30 minutes until golden and crispy, flipping halfway for even browning.
Cook the Steak
- Season the steaks with salt and pepper. Heat olive oil in a cast-iron skillet over high heat. Sear steaks for 3–4 minutes per side for medium-rare. Add butter and minced garlic, spooning the melted butter over the steak for extra flavor. Transfer the steak to a plate and let it rest.
Make the Creamy Sauce
- In the same skillet, deglaze with beef broth, scraping up the browned bits. Stir in heavy cream, Parmesan, and Italian seasoning. Simmer for 3–5 minutes until thickened.
Combine
- Slice the rested steak against the grain and return it to the skillet, coating it with the creamy garlic herb sauce.
Serve
- Plate the Creamy Garlic Herb Steak alongside the roasted baby potatoes. Drizzle any remaining sauce over the top for extra richness.
Notes
This recipe is faster than ordering takeout and delivers far more flavor.