Easy Steak Dinner + My favorite wedge salad | The Ultimate Steak with Parm and Pepper Pan Sauce!

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Craving the ultimate steak dinner? In this episode of The Bates Kitchen, I’m sharing my go-to recipe for a perfectly cooked ribeye steak, crispy roasted potatoes, a classic wedge salad with blue cheese dressing, and a rich creamy Parmesan and black pepper pan sauce that takes the meal to the next level. Whether you’re hosting a special dinner or just want to treat yourself, this meal is packed with flavor and easy-to-follow steps. Don’t forget to like, comment, and subscribe for more family-inspired recipes and cooking tips!

If Whitney and Bradley had 1 favorite meal that they loved more than anything this would be it. I was going to do this with Bradley, but he hurt his thumb the night before and couldn't. He still joined for the taste test though!

Recipe: This works with any steak, although my favorite is ribeye. Most of my siblings prefer it to be filet though. Steak dinners are never cheap, but I have been able to save a few dollars a pound by purchasing rib roast and cutting it down, or Strip Roast and cutting myself. I try to cut around
1 1/2" for best results, whether cutting myself or ordering.
4-5 cloves garlic smashed
1 shallot minced
1 bunch rosemary
1 bunch thyme
2-3 Tbsp unsalted butter
1 Tbsp ghee, beef tallow, or rendered fat.
1/2 cup Parmesan shredded
1/2 cup heavy whipping cream
1/4 cup beef broth
Optional* 1/3 cup sliced mushrooms
Salt + Pepper to taste

Prepare 2-4 steaks by cutting or trimming as needed. Salt with kosher salt generously and set aside.
Prepare wedge salad (mixed greens, 1/4 head lettuce, bacon, tomatoes. Reserve cheese, crouton, and dressing until ready to serve). Place to chill in refrigerator.
Prepare herbs and spices
Smash Garlic.
Mince Shallot.
Preheat Pan on Med.
Shred Cheese.
Turn pan to high heat.
Check pan to see that water beads and runs off if using stainless, for cast iron, add 1 Tbsp of Ghee and wait until it just starts to smoke. If new to steak, pan should be hotter than you likely think it needs to be!
Pat steak dry and add fresh cracked black pepper.
Add steak to pan, laying away from you to prevent splatter.
Wait for at least three minutes and check for crust, may need a bit more, but should be close.
Flip away from you and cook for the same time the other side took.
Reduce heat to medium/ medium low, Add unsalted butter, garlic, thyme, and rosemary, and baste steak until desired internal temp is reached. I generally cook my kids steaks to around 130 and remove from heat, I remove my personal steaks around 118. My kids steaks are normally medium and mine are generally medium rare.
Remove and let rest for 5-10 minutes.
While steak rests, add shallots, *add mushrooms if using, and cook for 2-3 minutes.
Add beef broth to pan and deglaze, reduce by around half.
Add heavy whipping cream and around 1 Tbsp of fresh Cracked Black Pepper (feel free to start with less)
Reduce for around 3-5 minutes until it starts to thicken.
Remove from heat and add parmesan. whisk in until fully melted.
taste and add salt and pepper as needed.
Slice steak and place on bed of mashed potatoes.
Spoon sauce over steak.

If cooking multiple steaks in the same pan, you may want to wipe pan before cooking sauce, as salt will build up from multiple steaks and make your sauce to salty.








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