Remove steaks from the refrigerator 15 minutes before cooking. Mix garlic powder, paprika, black pepper, and salt in a small bowl. Generously coat both sides of each steak with the seasoning blend, pressing it in lightly so it adheres.

Preheat oven to 400°F. Toss potato wedges with olive oil and spread on a baking sheet in a single layer. Roast for about 20 minutes, stirring halfway through, until golden and crispy on the outside and tender inside.

Heat a cast iron or heavy-bottomed skillet over medium-high heat until smoking hot. Add olive oil and let it shimmer. Carefully lay the steaks in the pan and sear for 3 to 4 minutes per side for medium-rare, checking internal temperature with a meat thermometer. Remove to a clean plate and tent loosely with foil.

In the same pan, melt butter over medium heat. Add sliced mushrooms and cook for about 5 minutes until they release moisture and start to brown. Add minced garlic and cook for another minute until fragrant. Pour in heavy cream, stir well, and heat through for about 2 minutes. Stir in parmesan cheese until the sauce is silky and creamy. Taste and add salt if needed.

Arrange fresh lettuce leaves on the serving plate. Arrange sliced tomato and cucumber on top in a nice pattern.

Place the seared steak on the plate next to the fresh salad. Spoon the creamy mushroom sauce right over the top of the steak. Arrange the golden crispy potato wedges on the other side of the plate. Finish with a grind of black pepper and serve immediately.