Garlic Butter Steak With Parmesan Cream (Printable View)
Tender seared steak topped with rich garlic butter and finished with a luscious Parmesan cream sauce.
# Ingredient List:
→ For the Steak
01 - 4 (6 oz) beef sirloin steaks, about 1-inch thick
02 - 1 tsp kosher salt
03 - ½ 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 ½ tsp dried thyme
→ For the Parmesan Cream Sauce
08 - 2 tbsp unsalted butter
09 - 3 cloves garlic, minced
10 - 1 cup heavy cream
11 - ½ cup freshly grated Parmesan cheese
12 - 2 tbsp cream cheese
13 - ¼ tsp ground black pepper
14 - ¼ tsp salt or to taste
15 - ¼ cup low-sodium chicken or beef broth
16 - 1 tbsp chopped fresh parsley for garnish
# How to Prepare:
01 - Remove steaks from the refrigerator 20 minutes before cooking. Pat dry thoroughly and season both sides evenly with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add steaks and sear for 3-4 minutes per side for medium-rare, adjusting time for desired doneness.
03 - During the last 2 minutes of cooking, add 2 tbsp butter, smashed garlic cloves, and thyme sprigs. Tilt the pan and spoon the melted garlic butter continuously over the steaks.
04 - Transfer steaks to a clean plate and tent loosely with aluminum foil. Let rest for 5-10 minutes to allow juices to redistribute.
05 - Wipe out the skillet and return to medium heat. Add 2 tbsp butter and minced garlic. Sauté for 1 minute until fragrant but not browned.
06 - Pour in broth and bring to a simmer, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
07 - Add heavy cream, cream cheese, salt, and pepper. Whisk continuously until the cream cheese is completely melted and the mixture is smooth.
08 - Stir in grated Parmesan cheese and simmer for 2-3 minutes until the sauce thickens enough to coat the back of a spoon.
09 - Return rested steaks to the pan, spooning the sauce generously over each piece. Heat through for 1-2 minutes, then serve immediately topped with chopped parsley.
# Expert Suggestions:
01 -
- Restaurant quality results without leaving your house or spending a fortune
- The sauce comes together in minutes but tastes like it simmered all day
02 -
- A ripping hot pan is non negotiable for that restaurant quality crust, so dont rush the preheating step
- Letting the meat rest prevents all those delicious juices from ending up on your cutting board instead of in your bite
03 -
- A splash of dry white wine in the sauce adds bright acidity that cuts through the richness
- Room temperature cream incorporates more smoothly than cold cream straight from the fridge