Steak in Parmesan Sauce (Print Version)
# Ingredients:
01 -
2 lbs steak (filet, ribeye, or sirloin).
02 -
4-5 tablespoons avocado oil.
03 -
5 tablespoons butter, divided.
04 -
10 cloves garlic, minced and divided.
05 -
1.5 cups heavy cream.
06 -
2 green onions, diced.
07 -
1 teaspoon red pepper flakes.
08 -
2/3 cup grated parmesan.
09 -
4 lbs russet potatoes.
10 -
1 cup warmed half and half.
11 -
6 tablespoons salted butter, melted.
12 -
3/4 cup shredded monterey jack cheese.
13 -
1 teaspoon garlic powder.
14 -
3/4 teaspoon salt.
15 -
1/2 teaspoon pepper.
16 -
2 tablespoons smoked paprika.
17 -
1 tablespoon cayenne pepper.
18 -
1 tablespoon onion powder.
19 -
2 teaspoons garlic powder.
20 -
1 teaspoon black pepper.
21 -
1 teaspoon salt.
22 -
1/2 teaspoon dried thyme.
23 -
1/2 teaspoon dried oregano.
# Instructions:
01 -
Cut steak into 2-3 inch pieces. Rub with avocado oil and blackened seasoning. Let rest 10-15 minutes at room temperature. Peel and quarter potatoes, soak in cold water 10 minutes.
02 -
Drain potatoes and boil in salted water until fork tender. Drain, add butter, cream, cheese, and seasonings. Mash until smooth.
03 -
Heat avocado oil over medium-high heat. Cook steak pieces 2 minutes undisturbed. Flip once, cook 1 minute more. Reduce heat, cook 1 minute. Remove steak to bowl. Add 3 tablespoons butter and 1 tablespoon garlic. Return steak, toss to coat. Cook 1 minute more.
04 -
Add remaining butter and garlic to pan. Slowly whisk in cream. Simmer 3-5 minutes. Add pepper flakes, scallions, parmesan. Whisk until thickened.
05 -
Plate potatoes. Top with steak. Pour sauce over top.
# Notes:
01 -
Use high smoke point oil like avocado oil.
02 -
Let steak come to room temperature before cooking.
03 -
Don't overcrowd pan when cooking steak.
04 -
Sauce should coat back of spoon when ready.