Ingredients

2 ribeye or sirloin steaks (10–12 ounces each)

1 tablespoon olive oil

2 tablespoons unsalted butter

3 cloves garlic, minced

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

Salt and freshly ground black pepper, to taste

1 tablespoon chopped fresh chives (for garnish)

1½ pounds baby Yukon Gold potatoes, halved

2 tablespoons olive oil

½ teaspoon garlic powder

½ teaspoon paprika

Salt and black pepper, to taste

1 tablespoon chopped fresh parsley

1 tablespoon butter (for cream sauce)

2 cloves garlic, minced (for cream sauce)

1 cup heavy cream

½ cup beef broth

½ cup grated Parmesan cheese

¼ teaspoon black pepper

Instructions

Step 1: Preheat your oven to 400°F (200°C). Toss the halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread them out on a baking sheet in a single layer, giving them space to roast rather than steam.

Step 2: Roast the potatoes for 25–30 minutes, flipping once halfway through, until golden, crisp on the edges, and fork-tender. Sprinkle freshly chopped parsley over them as soon as they come out of the oven.

Step 3: While the potatoes roast, pat the steaks dry with paper towels. Season generously with salt and black pepper on both sides to prepare for searing.

Step 4: Heat olive oil in a large skillet over medium-high heat. Add the steaks once the pan is hot and sear for about 3–4 minutes per side for medium-rare, adjusting time to your preferred doneness.

Step 5: In the last minute of cooking the steaks, add butter, minced garlic, and thyme to the skillet. Tilt the pan and spoon the melted garlic-thyme butter over the steaks to baste them. Remove steaks to a plate and let them rest to lock in juices.

Step 6: Lower the skillet heat to medium and add 1 tablespoon butter and minced garlic. Sauté for about 30 seconds until fragrant.

Step 7: Pour in the beef broth and simmer for 2–3 minutes, scraping up browned bits from the pan for rich flavor.

Step 8: Stir in heavy cream and Parmesan cheese. Simmer for 4–5 minutes, stirring often, until the sauce thickens and becomes smooth. Season with black pepper to taste.

Step 9: Return the rested steaks to the skillet or transfer to a serving dish and spoon the creamy garlic sauce over them. Serve immediately with the roasted baby potatoes on the side, garnished with fresh chives.

Tips & Variations

For extra flavor, try using smoked paprika instead of regular paprika in the potatoes.

Substitute the heavy cream with half-and-half for a lighter sauce, but expect a thinner consistency.

Letting the steaks come to room temperature before cooking helps them cook more evenly.

If fresh herbs aren’t available, dried thyme works well but use about half the amount.

Storage

Store leftover steak and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat the steak gently in a skillet over low heat with a splash of water or broth to keep it moist, and warm the potatoes in the oven or microwave. The cream sauce can be reheated slowly on the stove, stirring frequently to maintain smoothness.

FAQs

Can I use other cuts of steak for this recipe?

Yes, sirloin, strip steak, or filet mignon can be used. Adjust cooking times based on the thickness and tenderness of the cut for best results.

How do I know when the steak is cooked to medium-rare?

For medium-rare, cook the steak to an internal temperature of about 130°F (54°C). Use a meat thermometer for accuracy or check by feel; it should be slightly firm but still springy when pressed.