Garlic Butter Steak Parmesan Cream (Printable)
Juicy seared steak with garlic butter and luscious Parmesan cream sauce—elegant dinner in 35 minutes.
# What You'll Need:
→ 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)
# Directions:
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 3–4 minutes per side for medium-rare, or until desired doneness is achieved.
03 - During the last 2 minutes of cooking, add 2 tbsp butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the skillet and continuously spoon the melted garlic butter over the steaks for basting.
04 - Transfer steaks to a serving plate, tent loosely with aluminum foil, and let rest for at least 5 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 for added flavor.
07 - Add heavy cream, cream cheese, salt, and pepper. Whisk continuously until cream cheese is completely melted and mixture is smooth.
08 - Stir in freshly grated Parmesan cheese and simmer for 2–3 minutes, stirring occasionally, until sauce is thickened and coats the back of a spoon.
09 - Return rested steaks to the pan, spooning the sauce generously over the meat. Heat through for 1–2 minutes. Transfer to plates and garnish with chopped fresh parsley.
# Expert Advice:
01 -
- The sauce alone is worth keeping this recipe in your weekly rotation forever
- Restaurant quality results without any fancy techniques or equipment
02 -
- Patting steaks completely dry before seasoning is the difference between a proper sear and steamed meat
- Sauce thickness happens fast once it starts reducing so stand there and whisk
03 -
- Grate your own Parmesan because the pre grated stuff has anti caking agents that prevent smooth melting
- Warm your cream slightly before adding it to prevent the sauce from breaking