Garlic Parmesan Crusted Steak with Roasted Baby Potatoes 🧄🥩🧀

Ingredients:

 • 1 thick-cut ribeye or strip steak

 • 2 tbsp olive oil

 • Salt & cracked black pepper

 • 2 tbsp garlic butter

 • 1/4 cup shredded parmesan

 • 1/4 cup mozzarella (or provolone slices)

 • Fresh parsley or chives (chopped)

For the Potatoes:

 • 1½ cups baby potatoes (halved)

 • Olive oil, garlic powder, salt & pepper

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Instructions:

 1. Roast the Potatoes:

 • Toss halved baby potatoes with olive oil, garlic powder, salt & pepper.

 • Roast at 425°F (220°C) for 25–30 min until crispy and golden.

 2. Cook the Steak:

 • Season steak generously with salt and pepper.

 • Sear in hot skillet with olive oil, 3–4 min per side. Add garlic butter and baste.

 • Just before done, top with shredded parmesan and mozzarella. Cover loosely until melted.

 3. Plate and Garnish:

 • Let steak rest 5 minutes. Serve with roasted potatoes on the side.

 • Drizzle steak juices over, sprinkle parsley or chives, and extra cheese if desired.

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Juicy, cheesy, crispy—this one’s pure comfort with a gourmet twist!