Garlic Butter Steak Parmesan Cream (Printable)
Tender seared steak with aromatic garlic butter and silky Parmesan cream sauce ready in 35 minutes
# What You'll Need:
→ For the Steak
01 - 4 beef sirloin steaks (6 oz each, 1-inch thick)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil
05 - 2 tablespoons unsalted butter
06 - 4 cloves garlic, smashed
07 - 2 sprigs fresh thyme (or ½ teaspoon dried thyme)
→ For the Parmesan Cream Sauce
08 - 2 tablespoons unsalted butter
09 - 3 cloves garlic, minced
10 - 1 cup heavy cream
11 - ½ cup freshly grated Parmesan cheese
12 - 2 tablespoons cream cheese
13 - ¼ teaspoon ground black pepper
14 - ¼ teaspoon salt (or to taste)
15 - ¼ cup low-sodium chicken or beef broth
16 - 1 tablespoon chopped fresh parsley (for garnish)
# How to Make It:
01 - Remove steaks from the refrigerator 20 minutes before cooking. Pat dry thoroughly and season both sides with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add steaks and sear for 3 to 4 minutes per side for medium-rare, or until desired doneness is reached.
03 - During the last 2 minutes of cooking, add 2 tablespoons butter, smashed garlic, and thyme to the pan. Tilt the skillet and spoon the melted garlic butter continuously over the steaks.
04 - Transfer steaks to a plate and tent loosely with aluminum foil. Let rest for 5 to 10 minutes to allow juices to redistribute.
05 - Wipe out the skillet and return to medium heat. Add 2 tablespoons butter and minced garlic. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
06 - Pour in broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet to incorporate their flavor.
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 Parmesan cheese and simmer for 2 to 3 minutes until the sauce has thickened and coats the back of a spoon.
09 - Return rested steaks to the pan and spoon the sauce over the top. Heat for 1 to 2 minutes until warmed through. Serve immediately, garnished with chopped fresh parsley.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like something from a restaurant kitchen
- Restaurant quality results without needing fancy techniques or equipment
02 -
- Cold steaks seize up and cook unevenly, so room temperature meat is non negotiable
- Letting the meat rest keeps all those juices inside instead of on your cutting board
03 -
- Cast iron or stainless steel pans give better sear results than nonstick
- A splatter screen saves your stovetop without sacrificing that perfect crust