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A close-up of garlic butter steak drizzled with parmesan cream sauce.

Garlic Butter Steak with Luxurious Parmesan Cream Sauce

This recipe features perfectly seared garlic butter steaks served with a rich and creamy Parmesan sauce, ideal for a gourmet meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 people
Calories 650 kcal

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.

Notes

For best results, ensure your skillet is very hot before searing the steaks to achieve a perfect crust. Do not overcrowd the pan. Adjust cooking times based on your desired doneness and the thickness of your steaks. Resting the steaks is crucial for maintaining juiciness.