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Preheat your oven to 400°F (200°C).

In a large bowl, combine the baby potatoes with 2 tablespoons of olive oil, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of dried rosemary, and 1 teaspoon of paprika. Toss thoroughly until the potatoes are evenly coated.

Transfer the seasoned potatoes to a baking dish or sheet pan, spreading them in a single layer. Roast in the preheated oven for 20 minutes.

While the potatoes are roasting, pat the steak dry thoroughly with paper towels. Season both sides of the steak with 1 teaspoon of salt and 1 teaspoon of black pepper.

Heat 1 tablespoon of olive oil in a large pan or cast-iron skillet over medium-high heat until shimmering.

Carefully place the seasoned steak in the hot pan. Cook for 3 minutes on the first side to achieve a good sear.

Flip the steak. Add 2 tablespoons of butter and 2 minced cloves of garlic to the pan. Tilt the pan slightly and, using a spoon, baste the steak continuously with the melted butter and garlic mixture for 3 minutes.

Remove the steak from the pan and transfer it to a cutting board. Let it rest for at least 5 minutes. This allows the juices to redistribute, ensuring a tender steak.

In the same pan (do not clean it, as the fond adds flavor), reduce the heat to medium-low. Add 1/2 cup of heavy cream, 1 teaspoon of Dijon mustard, 1/4 cup of grated Parmesan cheese, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Whisk continuously until the Parmesan cheese melts and the sauce thickens to your desired consistency, about 3-5 minutes.

Slice the rested steak against the grain. Pour the creamy garlic sauce generously over the sliced steak. Garnish with 1/4 cup of chopped fresh parsley.

Remove the roasted baby potatoes from the oven. Serve the creamy garlic butter steak alongside the roasted baby potatoes.


Preheat your oven to 400°F (200°C).

In a large bowl, combine the baby potatoes with 2 tablespoons of olive oil, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of dried rosemary, and 1 teaspoon of paprika. Toss thoroughly until the potatoes are evenly coated.

Transfer the seasoned potatoes to a baking dish or sheet pan, spreading them in a single layer. Roast in the preheated oven for 20 minutes.

While the potatoes are roasting, pat the steak dry thoroughly with paper towels. Season both sides of the steak with 1 teaspoon of salt and 1 teaspoon of black pepper.

Heat 1 tablespoon of olive oil in a large pan or cast-iron skillet over medium-high heat until shimmering.

Carefully place the seasoned steak in the hot pan. Cook for 3 minutes on the first side to achieve a good sear.

Flip the steak. Add 2 tablespoons of butter and 2 minced cloves of garlic to the pan. Tilt the pan slightly and, using a spoon, baste the steak continuously with the melted butter and garlic mixture for 3 minutes.

Remove the steak from the pan and transfer it to a cutting board. Let it rest for at least 5 minutes. This allows the juices to redistribute, ensuring a tender steak.

In the same pan (do not clean it, as the fond adds flavor), reduce the heat to medium-low. Add 1/2 cup of heavy cream, 1 teaspoon of Dijon mustard, 1/4 cup of grated Parmesan cheese, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Whisk continuously until the Parmesan cheese melts and the sauce thickens to your desired consistency, about 3-5 minutes.

Slice the rested steak against the grain. Pour the creamy garlic sauce generously over the sliced steak. Garnish with 1/4 cup of chopped fresh parsley.

Remove the roasted baby potatoes from the oven. Serve the creamy garlic butter steak alongside the roasted baby potatoes.
