Tender Garlic Butter Steak with Creamy Parmesan Sauce (Print Version)
Garlic Butter Steak with creamy Parmesan sauce is a weeknight favorite! Juicy steak, rich sauce, and so much flavor. Easy, comforting, and utterly delicious.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
# Ingredients:
→ Steak & Aromatics
01 -
2 Ribeye or Sirloin Steaks (about 1-inch thick)
02 -
1 tablespoon Olive Oil
03 -
6-8 cloves Garlic (minced)
04 -
Salt and freshly ground Black Pepper (to taste)
→ Creamy Sauce Essentials
05 -
6 tablespoons Unsalted Butter (divided)
06 -
1 cup Heavy Cream
07 -
½ cup Chicken or Beef Broth
08 -
½ cup Parmesan Cheese (freshly grated)
→ Finishing Touches
09 -
2 tablespoons Fresh Parsley (chopped)
# Instructions:
01 -
First things first, get those steaks out and pat them super dry with paper towels. This is crucial for a good sear; moisture means steam, and steam means no crust! Season both sides generously with salt and black pepper. I always forget to really get the sides, so don't be like me! This step is key for a flavorful Garlic Butter Steak.
02 -
Heat your skillet (cast iron is my favorite for this!) over medium-high heat with the olive oil until it’s shimmering. Carefully place the steaks in the hot pan. Sear for 2-4 minutes per side, depending on your desired doneness and steak thickness, until you get a beautiful, golden-brown crust. Don't overcrowd the pan, or you'll steam the meat instead of searing it. I made that mistake once; it was a sad, gray steak day.
03 -
Once seared, reduce the heat to medium. Add 4 tablespoons of butter to the pan. Once melted, toss in the minced garlic. Tilt the pan slightly and, using a spoon, baste the steak with the fragrant garlic butter for about 1-2 minutes. The aroma, oh my goodness! This is where the kitchen starts to smell absolutely incredible, a true Garlic Butter Steak experience.
04 -
Transfer the seared steaks to a cutting board and tent them loosely with foil. Let them rest for at least 5-10 minutes. Honestly, this step is crucial! I used to skip it, thinking I was saving time, and wondered why my steak was always tough. Resting allows the juices to redistribute, giving you a tender, juicy Garlic Butter Steak.
05 -
While the steak rests, return the same skillet to medium heat. Add the remaining 2 tablespoons of butter. Once melted, pour in the chicken or beef broth, scraping up all those delicious browned bits from the bottom of the pan – that's flavor gold! Stir in the heavy cream and bring it to a gentle simmer, letting it thicken slightly for 2-3 minutes. Don't let it boil too hard, we want creamy, not curdled.
06 -
Remove the skillet from the heat. This is important! Slowly stir in the freshly grated Parmesan cheese until it's completely melted and the sauce is smooth and luxurious. Remember my "oops, clumped cheese" moment? Adding it off the heat helps prevent that. Taste and adjust seasoning with salt and pepper as needed. Slice your rested Garlic Butter Steak against the grain, pour that glorious creamy Parmesan sauce over, and garnish with fresh parsley. Enjoy!
# Notes:
01 -
Don't skip resting the steak; it's the secret to a juicy bite, I learned that the hard way.
02 -
Freshly grated Parmesan is non-negotiable for a smooth, rich sauce, trust me.
03 -
A meat thermometer is your best friend for perfect doneness every single time.
04 -
Serve with mashed potatoes to soak up all that amazing sauce!
# Tools You'll Need:
01 -
Large skillet (preferably cast iron)
02 -
Tongs
03 -
Cutting board
04 -
Meat thermometer (optional)
# Nutrition Facts (Per Serving):
Calories: 700 kcal
Total Fat: 60 g
Total Carbohydrate: 8 g
Protein: 45 g