Creamy Garlic Butter Steak with Parmesan Cream Sauce (Print Version)

Garlic Butter Steak with Parmesan Cream Sauce: Savor tender steak, rich garlic butter, and a luscious parmesan cream sauce. Your new favorite dinner awaits!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat, Dairy

# Ingredients:

→ For the Steak

01 - 2 Sirloin or Ribeye Steaks (1-inch thick)
02 - 1 tsp Salt
03 - 1/2 tsp Freshly Ground Black Pepper
04 - 1 tbsp High-smoke point oil (like avocado or grapeseed)

→ For the Garlic Butter

05 - 3 tbsp Unsalted Butter
06 - 4 cloves Garlic, minced

→ For the Parmesan Cream Sauce

07 - 1 cup Beef Broth
08 - 1 1/2 cups Heavy Cream
09 - 1/2 cup Freshly Grated Parmesan Cheese

→ Finishing Touches

10 - 2 tbsp Fresh Parsley, chopped

# Instructions:

01 - First things first, get those steaks out of the fridge about 30 minutes before you plan to cook them. This helps them cook more evenly, preventing a cold center. Pat them super dry with paper towels – this is crucial for getting that amazing sear, hon! Then, generously season both sides with salt and freshly ground black pepper. I always worry I'm over-seasoning, but a good steak can take it. Feel the texture of the meat, it should feel dry to the touch before it hits the pan.
02 - Heat a heavy-bottomed skillet, like cast iron, over medium-high heat until it's smoking slightly. Add a tablespoon of high-smoke point oil, then carefully place your seasoned steaks in the hot pan. Don't overcrowd it; if you have multiple steaks, cook them in batches. Sear for 2-4 minutes per side for medium-rare, or longer for your desired doneness. This is where the magic happens, that beautiful crust forming! I remember once flipping too early and losing that glorious sear. Patience is key here, resist the urge to peek!
03 - Once you’ve flipped the steaks, reduce the heat to medium. Add the remaining unsalted butter and minced garlic to the pan. As the butter melts and sizzles, tilt the pan slightly and spoon that fragrant Garlic Butter over the steaks repeatedly for the last minute or two of cooking. The smell is absolutely intoxicating, honestly, it fills the whole kitchen! I always feel like a pro chef during this step, it's so satisfying.
04 - This is a step I used to rush, and my steaks suffered for it. Remove the steaks from the pan and place them on a cutting board to rest for at least 5-10 minutes. Tent them loosely with foil. This allows the juices to redistribute throughout the meat, keeping it tender and juicy. If you cut into it too soon, all those delicious juices will just run out onto your board, and no one wants a dry steak! Trust me on this one.
05 - While the steaks are resting, let's make that dreamy Parmesan Cream Sauce. Using the same skillet (don't clean it, all those flavorful bits are gold!), add the beef broth and scrape up any browned bits from the bottom. Pour in the heavy cream and bring it to a gentle simmer. Stir in the freshly grated Parmesan cheese until it's melted and the sauce thickens slightly. This is where I sometimes get impatient and turn the heat too high, causing the sauce to break. Low and slow, friend!
06 - Slice the rested steak against the grain into thick, juicy pieces. Arrange them on plates and generously spoon that luscious Parmesan Cream Sauce over the top. Garnish with fresh chopped parsley. The aroma of the creamy, cheesy sauce mingling with the savory steak is just divine. It looks so fancy, but it was all made right here in your kitchen, by you! Enjoy every single bite!

# Notes:

01 - Always pat your steak dry before searing; it’s the secret to a fantastic crust, a lesson I learned after many sad, grey steaks.
02 - Reheat the Parmesan Cream Sauce gently on the stovetop, don't microwave it or it might separate—trust me on this.
03 - If you're out of beef broth, chicken broth works in a pinch, though the flavor will be a little less intense.
04 - Serve this rich dish with a simple green salad or roasted asparagus to balance the flavors and textures.

# Equipment Needed:

01 - Heavy-bottomed skillet (cast iron recommended)
02 - Tongs
03 - Cutting board
04 - Whisk
05 - Small saucepan

# Nutrition (Per Serving):

Calories: 550
Total Fat: 45g
Total Carbohydrate: 5g
Protein: 30g

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