Preheat your oven to 200°C (about 400°F).

Toss the halved baby potatoes with 30 milliliters of olive oil, salt, and pepper. Arrange them on a baking sheet and roast for 25–30 minutes until crisp and golden.

While the potatoes are roasting, heat 15 milliliters of olive oil in a large skillet over medium-high heat. Season the ribeye steaks generously with salt and pepper.

Sear the steaks for 3–4 minutes on each side until deeply browned and cooked to your preferred doneness. Remove them from the skillet and let them rest.

In the same skillet, add the butter and minced garlic, sautéing for 1 minute until the aroma develops.

Pour in the heavy cream, stirring in the Parmesan cheese and thyme. Let the sauce simmer for 3–4 minutes, stirring occasionally until it thickens sufficiently to coat the back of a spoon.

Take the asparagus and scatter it over the potatoes for the last 10 minutes of roasting time, turning once until just tender.

Slice the steaks against the grain. Serve by arranging the roasted potatoes and asparagus on plates, topping with steak slices, and drizzling generously with garlic Parmesan sauce. Garnish with chopped parsley.