The sizzle of a perfectly seared steak, bathed in fragrant garlic butter, then draped in a rich, velvety Parmesan cream sauce – that’s the kind of dinner moment I live for. Honestly, when I first tried making a dish like this at home, I was a little intimidated. It sounded so gourmet, something you’d only get at a fancy restaurant. But I quickly discovered that achieving restaurant-quality steak right in your own kitchen is not only possible but incredibly rewarding. This particular recipe for Garlic Butter Steak with Parmesan Cream Sauce isn’t just about making one amazing meal; it’s about unlocking a whole week’s worth of delicious dinner possibilities that feel indulgent yet are totally achievable.
Why You’ll Love This Dish
There’s a good reason why Garlic Butter Steak with Parmesan Cream Sauce is a showstopper, and why you should absolutely make it at home. First off, it’s a pure flavor bomb. The savory depth of perfectly cooked steak, the aromatic punch of garlic butter, and the creamy, cheesy comfort of the Parmesan sauce create an unforgettable symphony on your palate. It’s perfect for a special occasion, like a romantic dinner in, or when you just want to treat yourself after a long week. Forget those boring weeknight meals; this dish elevates dinner from mundane to magnificent, offering seven incredible ways to enjoy it throughout the week.
> “I made this for my husband’s birthday, and he was absolutely blown away! The steak was so tender, and that Parmesan cream sauce… I could eat it with a spoon! It felt like a meal from a five-star restaurant, but I made it right in my kitchen. Definitely a new favorite!” – Sarah J.
Step-by-Step Overview
Making this incredible Garlic Butter Steak with Parmesan Cream Sauce might sound fancy, but the process is quite straightforward. You’ll begin by seasoning and searing your steak to achieve that beautiful, caramelized crust and juicy interior. While the steak rests, you’ll quickly whip up the aromatic garlic butter in the same pan, soaking up all those delicious pan drippings. Finally, the star of the show, the luscious Parmesan cream sauce, comes together effortlessly, building on the flavors already developed. It’s a series of simple steps that lead to a truly spectacular result.
What You’ll Need
To embark on this culinary adventure, gather these key ingredients:
- Steak: 2 (8-10 oz) sirloin, ribeye, or New York strip steaks, about 1-inch thick. (Choose a good quality cut for best results!)
- For the Steak:
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1 sprig fresh rosemary or thyme (optional, but highly recommended for aroma)
- Salt and freshly ground black pepper, to taste
- For the Parmesan Cream Sauce:
- 1 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (freshly grated is always superior!)
- 1/4 cup chicken or beef broth
- 1/2 tsp Dijon mustard (secret ingredient for depth!)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Directions to Follow
Let’s get cooking! Here’s how to bring your Garlic Butter Steak with Parmesan Cream Sauce to life:
- Prepare the Steaks: Pat the steaks dry thoroughly with paper towels. This is crucial for a good sear! Season generously on both sides with salt and freshly ground black pepper.
- Sear the Steaks: Heat olive oil in a large, heavy-bottomed skillet (cast iron works beautifully) over medium-high heat until shimmering. Carefully place the steaks in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or adjust to your desired doneness.
- Add Garlic Butter: During the last minute of cooking, add 1 tbsp unsalted butter, minced garlic, and rosemary/thyme sprig (if using) to the skillet. Tilt the pan slightly and continuously spoon the melted butter and aromatics over the steaks for added flavor.
- Rest the Steaks: Transfer the steaks to a cutting board and tent loosely with foil. Let them rest for at least 5-10 minutes. This allows the juices to redistribute, ensuring a tender, juicy steak.
- Make the Parmesan Cream Sauce: While the steaks are resting, add 1 tbsp unsalted butter to the same skillet over medium heat (don’t wipe it clean – those pan drippings are flavor!). Add minced garlic and sauté for 30 seconds until fragrant.
- Build the Sauce: Pour in the heavy cream, chicken or beef broth, and Dijon mustard. Bring to a gentle simmer, stirring occasionally.
- Finish the Sauce: Reduce the heat to low. Stir in the grated Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste. If the sauce becomes too thick, add a splash more broth or cream until it reaches your desired consistency.
- Serve: Slice the rested steaks against the grain. Plate the steak and generously spoon the warm Parmesan cream sauce over the top. Garnish with fresh chopped parsley if desired.
Best Ways to Enjoy It
This Garlic Butter Steak with Parmesan Cream Sauce is incredibly versatile and can be the star of many different meals. For a classic, indulgent dinner, serve it alongside creamy mashed potatoes or a simple baked potato, allowing the sauce to meld beautifully with the potato. Steamed asparagus, roasted broccoli, or sautéed green beans make for excellent green vegetable accompaniments, adding a touch of freshness to cut through the richness. If you’re looking for something lighter, a fresh side salad with a vinaigrette dressing would be perfect. For a truly decadent experience, consider serving it with a side of truffle fries – the earthiness pairs wonderfully with the steak and sauce.
The Best Way to Save Extras
Should you be lucky enough to have any leftovers of this fantastic meal, proper storage ensures you can enjoy it again. Store any leftover cooked steak and the Parmesan cream sauce separately in airtight containers in the refrigerator. The steak will last for 3-4 days, and the sauce for 2-3 days. Reheating is best done gently: for the steak, a quick pan-sear with a little butter or a few minutes in a moderate oven (covered) will prevent it from drying out. The sauce can be reheated gently on the stovetop over low heat, stirring frequently. If it’s too thick, add a splash of milk or broth while warming. Freezing is generally not recommended for the steak as it can affect texture, and the cream sauce may separate upon thawing and reheating.
Pro Chef Tips
- Room Temperature Steaks: Always let your steaks come to room temperature for about 30 minutes before cooking. This ensures more even cooking from edge to center.
- Hot Pan, Dry Steak: A screaming hot pan and a thoroughly dry steak are your best friends for achieving that perfect, crusty sear. Moisture on the steak will steam it instead of searing.
- Don’t Overcrowd the Pan: Cook steaks in batches if necessary to avoid dropping the pan temperature, which leads to steaming instead of searing.
- Taste as You Go: Especially with the sauce, continually taste and adjust seasoning (salt, pepper, perhaps a pinch more Parmesan) until it’s perfect for your palate.
- Resting is Crucial: Seriously, do not skip resting the steak. It’s the difference between a dry piece of meat and a truly juicy one.
Creative Twists
While this recipe is stellar on its own, there are plenty of ways to put your own spin on it and enjoy it in different forms throughout the week:
- Steak & Pasta: Toss sliced steak and the Parmesan cream sauce with your favorite pasta (fettuccine or linguine are great choices) for an indulgent main course.
- Steak Sandwiches: Thinly slice leftover steak, warm it, and pile it onto crusty bread or a baguette with some of the warmed Parmesan sauce and caramelized onions for a gourmet sandwich.
- Steak Salad: Serve chilled sliced steak over a bed of mixed greens with roasted vegetables and a drizzle of the warmed Parmesan sauce or a light vinaigrette.
- Steak & Eggs: For a decadent brunch, serve sliced steak alongside sunny-side-up eggs and a spoonful of the sauce.
- Steak Tacos/Bowls: Cut steak into strips, serve in tortillas or over rice with sautéed peppers and onions, and finish with a dollop of sauce.
- Parmesan Cream Mushroom Steak: Sauté sliced mushrooms in the pan before making the cream sauce, then add them to the finished sauce for an earthy boost.
- Spicy Kick: Add a pinch of red pepper flakes to the garlic butter or directly into the Parmesan cream sauce for a touch of heat.
Your Questions Answered
FAQ
Q: Can I use a different cut of steak?
A: Absolutely! While ribeye, New York strip, or sirloin are excellent choices due to their marbling and tenderness, you can certainly use other cuts. Just be aware that cooking times might vary depending on the thickness and type of steak. Adjust accordingly to reach your desired doneness.
Q: My Parmesan cream sauce is too thin/too thick. How can I fix it?
A: If your sauce is too thin, let it simmer gently for a few more minutes to reduce and thicken slightly. You can also mix a tiny bit of cornstarch with cold water to create a slurry, then whisk it into the simmering sauce. If it’s too thick, simply whisk in a tablespoon of warm milk, cream, or broth at a time until you reach your desired consistency.
Q: Can I make the Parmesan cream sauce ahead of time?
A: You can make the sauce up to a day in advance and store it in an airtight container in the refrigerator. When reheating, do so gently over low heat, stirring frequently. Add a splash of milk or broth if it has thickened too much. While it’s best fresh, it reheats quite well!
Garlic Butter Steak with Luxurious Parmesan Cream Sauce
Equipment
- Heavy-bottomed, oven-safe skillet (cast iron)
- Cutting board
- Foil
Ingredients
For the Steak
- 2 (10-12 oz) sirloin, ribeye, or New York strip steaks
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3-4 cloves garlic minced
- 2-3 sprigs fresh rosemary or thyme optional
- Salt and freshly ground black pepper to taste
For the Parmesan Cream Sauce
- 1 tablespoon unsalted butter
- 1 shallot finely minced (or 1/4 small onion)
- 1 clove garlic minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup chicken broth (or vegetable broth)
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped, for garnish (optional)
Instructions
Prepare the Steaks
- Pat the steaks dry with paper towels and season generously on both sides with salt and freshly ground black pepper.
Sear the Steaks
- Heat olive oil in a heavy-bottomed, oven-safe skillet over medium-high heat until shimmering, then sear the steaks for 2-3 minutes per side for a good crust.
Garlic Butter Baste
- Reduce heat to medium, add butter, minced garlic, and rosemary/thyme sprigs to the skillet, then spoon the melted garlic butter over the steaks for 1-2 minutes to infuse flavor.
Finish Cooking
- Continue cooking to your desired doneness, approximately 3-4 more minutes for medium-rare, or finish in a preheated 400°F oven for thicker steaks.
Rest the Steaks
- Remove steaks from the skillet, transfer to a cutting board, tent loosely with foil, and let rest for at least 5-10 minutes for juicy steaks.
Make the Parmesan Cream Sauce
- While steaks rest, melt butter in the same skillet over medium heat, add minced shallot and cook until softened, then stir in minced garlic for 30 seconds.
Build the Sauce
- Pour in heavy cream and chicken broth, bring to a gentle simmer, then reduce heat to low and stir in Dijon mustard and Parmesan cheese until melted, smooth, and slightly thickened; season with salt and pepper.
Serve
- Slice the rested steaks against the grain, arrange on plates, spoon a generous amount of warm Parmesan cream sauce over top, and garnish with fresh parsley if desired.