Garlic Butter Steak with Parmesan Cream Sauce

Indulge in a perfectly seared steak, bathed in fragrant garlic butter and herbs, then topped with a luscious Parmesan cream sauce. A restaurant-quality meal made easily at home.

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Prep Time 20

Cook Time 15

Total Time 45

Servings: 2 portions

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

Steak Ingredients

2 steaks 1 to 1.5 inches thick boneless ribeye or New York strip steak Choose quality cuts for best flavor and tenderness.
30 ml Olive Oil For searing the steak at high heat to achieve a crust.
1 tsp Salt Season generously on all sides of the steak before cooking.
0.5 tsp Freshly Ground Black Pepper Freshly ground pepper offers the best aroma and taste for seasoning.

Garlic Butter Baste

60 g Unsalted Butter Used for basting the steaks, adds richness and flavor.
2 cloves Fresh Garlic, minced Infuses the butter with pungent garlic flavor.
2 sprigs Fresh Rosemary Sprigs Adds an aromatic, earthy note to the butter baste.
2 sprigs Fresh Thyme Sprigs Complements the rosemary, enhancing the herb flavor.

Parmesan Cream Sauce

15 g Unsalted Butter Used to sauté garlic and start the sauce base.
1 clove Garlic, minced Sauté until fragrant, don't burn for a smooth garlic flavor.
120 ml Chicken or Beef Broth Helps deglaze the pan and build the sauce's foundation.
250 ml Heavy Cream Full-fat cream is essential for a rich and luscious sauce.
60 g Freshly Grated Parmesan Cheese Grate fresh for optimal melting and the best cheesy flavor.
0.25 tsp Salt Season the sauce to your preferred taste at the end.
0.125 tsp Freshly Ground Black Pepper Enhances the overall flavor profile of the cream sauce.

Equipment

Heavy-bottomed skillet
Cutting Board
Spoon
whisk

Method

Prepare the Steak: Remove your steaks from the refrigerator about 30-60 minutes before cooking to bring them closer to room temperature. Pat them thoroughly dry with paper towels and season generously on all sides with salt and freshly ground black pepper.
Sear the Steaks: Heat a heavy-bottomed skillet over high heat until it's smoking lightly. Add about 1-2 tablespoons of olive oil to the hot pan. Carefully place the seasoned steaks in the skillet. Sear for 2-4 minutes per side until a beautiful, deep brown crust forms.
Garlic Butter Baste: Once both sides are seared, reduce the heat to medium. Add the unsalted butter, minced garlic, and fresh rosemary and thyme sprigs to the pan. Once the butter is melted and fragrant, tilt the pan slightly and use a spoon to continuously baste the melted garlic herb butter over the steaks for another 2-4 minutes.
Rest the Steaks: Transfer the cooked steaks to a cutting board and tent loosely with foil. Let them rest for at least 5-10 minutes. This is crucial for juicy steaks.
Prepare the Parmesan Cream Sauce: In the same skillet, add another tablespoon of unsalted butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Build the Sauce: Pour in the chicken or beef broth, scraping up any browned bits from the bottom of the pan. Let it simmer for a minute to reduce slightly. Then, slowly whisk in the heavy cream and bring the sauce to a gentle simmer.
Add Parmesan: Gradually whisk in the freshly grated Parmesan cheese until it's completely melted and incorporated. Season with salt and freshly ground black pepper to taste.
Serve: Slice the rested steaks against the grain. Arrange the slices on plates and generously spoon the warm Parmesan cream sauce over the top. Enjoy with your favorite side dishes!

Notes

For best results, use a meat thermometer to achieve your desired doneness (e.g., 130-135°F for medium-rare). This steak pairs wonderfully with roasted asparagus or creamy mashed potatoes.