Pat your steaks completely dry with paper towels, then season both sides generously with salt, black pepper, garlic powder, and paprika. Let them sit at room temperature for about 10 minutes before cooking so the seasonings stick and they cook evenly.

Preheat your oven to 400°F. Toss your potato wedges with olive oil, paprika, salt, and pepper, then spread them on a baking sheet in a single layer. Bake for 25-30 minutes until golden and crispy.

Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until smoking hot. Add olive oil and let it shimmer, then place steaks in the pan. Sear undisturbed for 4-5 minutes on the first side, then flip and sear for 3-4 minutes on the second side for medium-rare. Remove to a plate and tent loosely with foil.

In the same pan, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant, then add sliced mushrooms and cook for 5-6 minutes until they golden slightly. Pour in heavy cream and bring to a gentle simmer, then stir in parmesan cheese until melted. Season with salt and pepper, then return the steaks to the pan.

Toss together chopped lettuce, tomato slices, and cucumber slices. Dress lightly with vinaigrette just before serving to keep greens crisp.