Garlic Butter Steak Parmesan Cream (Print View)
Tender seared steak with garlic butter and creamy Parmesan sauce. Perfect for an impressive yet easy dinner.
# What You Need:
→ For the Steak
01 - 4 (6 oz) beef sirloin steaks, about 1-inch thick
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
04 - 1 tbsp olive oil
05 - 2 tbsp unsalted butter
06 - 4 cloves garlic, smashed
07 - 2 sprigs fresh thyme or 1/2 tsp dried thyme
→ For the Parmesan Cream Sauce
08 - 2 tbsp unsalted butter
09 - 3 cloves garlic, minced
10 - 1 cup heavy cream
11 - 1/2 cup freshly grated Parmesan cheese
12 - 2 tbsp cream cheese
13 - 1/4 tsp ground black pepper
14 - 1/4 tsp salt or to taste
15 - 1/4 cup low-sodium chicken or beef broth
16 - 1 tbsp chopped fresh parsley for garnish
# How to Make It:
01 - Remove steaks from the refrigerator 20 minutes before cooking. Pat dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add steaks and sear for 3 to 4 minutes per side for medium-rare doneness, adjusting time for preferred doneness.
03 - During the last 2 minutes of cooking, add 2 tablespoons butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the skillet and continuously spoon the melted garlic butter over the steaks for even basting.
04 - Transfer steaks to a clean plate and tent loosely with aluminum foil. Let rest for at least 5 minutes to allow juices to redistribute throughout the meat.
05 - Wipe out the skillet and return to medium heat. Add 2 tablespoons butter and minced garlic. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
06 - Pour in broth and bring to a gentle simmer, using a wooden spoon to scrape up any browned bits from the bottom of the pan for added depth of flavor.
07 - Add heavy cream, cream cheese, salt, and pepper to the skillet. Whisk continuously until the cream cheese is completely melted and the mixture is smooth and well combined.
08 - Stir in freshly grated Parmesan cheese and simmer for 2 to 3 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
09 - Return rested steaks to the pan and spoon the warm Parmesan cream sauce generously over each piece. Heat through for 1 to 2 minutes. Serve immediately topped with remaining sauce and garnish with chopped fresh parsley.
# Expert Tips:
01 -
- The cream sauce comes together in minutes but tastes like something youd linger over at a nice restaurant
- You get that gorgeous steakhouse sear without any fancy equipment or techniques
02 -
- A screaming hot pan is non-negotiable for getting that restaurant-quality crust on your steaks
- Room temperature meat cooks more evenly than cold steak straight from the refrigerator
03 -
- A splash of white wine in the sauce adds brightness and depth
- Use a cast-iron skillet if you have one for the best heat retention