Garlic butter asparagus rounds out the plate with freshness and color, providing a crisp-tender bite that cuts through the richness of the other components. Cooking the asparagus quickly in butter and garlic keeps it vibrant and flavorful without overpowering the meal. What makes this dinner special is the contrast of textures and flavors: juicy steak, creamy potato, and lightly crisp vegetables, all working together harmoniously. It’s a perfect choice for a special weekend dinner, date night at home, or anytime you want a comforting yet impressive meal without complicated steps. Served hot with the butter melting and steak juices mingling on the plate, this dish delivers classic comfort, bold flavor, and true steakhouse satisfaction.
Ingredients
2 T-bone steaks (1 to 1½ inches thick)
Salt and black pepper to taste
1 tablespoon olive oil
2 large russet potatoes
2 tablespoons butter
2 oz cream cheese, softened
¼ cup grated Parmesan cheese
1 tablespoon sour cream (optional)
12 oz asparagus, trimmed
2 tablespoons butter
2 cloves garlic, minced
Instructions
Preheat oven to 400°F (205°C). Pierce potatoes with a fork, rub lightly with oil and salt, and bake directly on the oven rack for 50–60 minutes until tender.
Remove steaks from the refrigerator 30 minutes before cooking. Season generously with salt and black pepper.
Heat a heavy skillet or grill pan over high heat. Add olive oil and sear steaks for 3–4 minutes per side, then reduce heat to medium and cook to desired doneness. Remove steaks and rest for 5–10 minutes.
Split baked potatoes and fluff the insides with a fork. Mix butter, cream cheese, Parmesan, and sour cream if using. Spoon into potatoes and let melt.
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