Seared Garlic Butter Steak with Parmesan Cream Sauce (Print Version)
Seared garlic butter steak, swimming in a rich Parmesan cream sauce. A comforting dinner classic that feels fancy but is surprisingly simple to make at home.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
# Ingredients:
→ Main Ingredients
01 -
2 (10-12 oz) sirloin, ribeye, or New York strip steaks, 1-inch thick
02 -
2 tbsp olive oil
03 -
1/2 cup heavy cream
04 -
1/4 cup chicken broth
→ Flavor Boosters
05 -
4 tbsp unsalted butter
06 -
4-5 cloves garlic, minced
07 -
1/2 cup freshly grated Parmesan cheese
→ Seasonings
08 -
1 tsp coarse sea salt (or to taste)
09 -
1/2 tsp freshly cracked black pepper (or to taste)
→ Finishing Touches
10 -
2 tbsp fresh parsley, chopped, for garnish
# Instructions:
01 -
First things first, let's get that steak ready. Take your steaks out of the fridge about 30 minutes before you plan to cook them. This helps them cook more evenly. Pat them super dry with paper towels—this is a big one for getting a good sear, trust me! Then, season them generously with salt and freshly cracked black pepper on all sides. Don't be shy; the seasoning is what makes the garlic butter steak sing!
02 -
Heat a heavy-bottomed skillet, like cast iron, over medium-high heat until it's screaming hot. Add a tablespoon of olive oil. Once shimmering, carefully place your steaks in the pan. Sear for 2-4 minutes per side for a nice crust, depending on your desired doneness and steak thickness. You want that beautiful brown crust, a sign of flavor development! This is where I sometimes get impatient and flip too early, but resist the urge!
03 -
Once you've flipped the steaks for the second side, reduce the heat to medium-low. Add the unsalted butter and minced garlic to the pan, letting the butter melt and the garlic become fragrant, about 30 seconds. Oh, the smell at this point! It's heavenly. Tilt the pan slightly and, using a spoon, baste the melting garlic butter over the steaks repeatedly. This infuses that incredible garlic butter flavor deep into the meat. Don't let the garlic burn!
04 -
Once your steaks reach your desired internal temperature (I like medium-rare, around 130-135°F), remove them from the pan and place them on a cutting board. Tent them loosely with foil and let them rest for at least 5-10 minutes. This is CRUCIAL! It allows the juices to redistribute, ensuring a tender, juicy steak. I used to skip this, and my steaks were always drier; oops!
05 -
While the steaks are resting, use the same pan (don't clean it, all those flavorful bits are gold!). Add the chicken broth and heavy cream to the pan, scraping up any browned bits from the bottom. Bring the mixture to a gentle simmer over medium heat, stirring constantly. Let it thicken slightly, about 3-5 minutes. You'll see it start to coat the back of your spoon. This Parmesan cream sauce is magic!
06 -
Remove the pan from the heat and stir in the freshly grated Parmesan cheese until it's completely melted and the sauce is smooth and luxurious. Season with a pinch of salt and pepper to taste. Slice your rested garlic butter steaks against the grain, then spoon that amazing Parmesan cream sauce generously over each slice. Garnish with fresh parsley. It should look, smell, and taste like pure bliss!
# Notes:
01 -
Always pat your steaks dry before searing for that perfect crust.\nResting the steak is non-negotiable for juicy results, I learned that the hard way!\nDon't overcrowd the pan, or your steaks will steam instead of sear.\nA pinch of nutmeg in the cream sauce adds a surprising, delightful warmth.
# Tools You'll Need:
01 -
Heavy-bottomed skillet (cast iron recommended)
02 -
tongs
03 -
cutting board
04 -
sharp knife
05 -
spoon
06 -
whisk
07 -
meat thermometer (optional)
# Nutrition Facts (Per Serving):
Calories: 650 kcal
Total Fat: 55 g
Total Carbohydrate: 5 g
Protein: 35 g