Creamy Garlic Butter Steak with Parmesan Cream Sauce (Print Version)

Garlic Butter Steak with Parmesan Cream Sauce: Your new favorite dinner! Tender steak, rich sauce, simple to make. Perfect for a special night.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 2 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains dairy, high protein

# Ingredients:

→ For the Steak

01 - 2 (8-10 oz) ribeye or sirloin steaks, about 1-inch thick
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste

→ For the Garlic Butter Baste

04 - 3 tbsp unsalted butter
05 - 4 cloves garlic, minced
06 - 1 sprig fresh rosemary or thyme (or both)

→ For the Parmesan Cream Sauce

07 - 1/2 cup chicken broth
08 - 1 cup heavy cream
09 - 1 tsp Dijon mustard
10 - 1/2 cup freshly grated Parmesan cheese
11 - 1 tsp cornstarch mixed with 1 tbsp cold water (slurry)

→ Garnish & Finishing

12 - 2 tbsp fresh parsley, chopped

# Instructions:

01 - First things first, take your steaks out of the fridge about 30 minutes before you plan to cook. This is a game-changer, honestly. Pat them super dry with paper towels – like, really dry. This helps get that gorgeous crust we all love. Then, season them generously with salt and freshly cracked black pepper. I always go a little heavier than I think I need to; it truly makes the flavors sing. Don't skip this step, it's foundational for a delicious Garlic Butter Steak.
02 - Heat a heavy-bottomed skillet, cast iron is my fave, over medium-high heat until it's smoking slightly. Add a tablespoon of olive oil. Once hot, carefully place your steaks in the pan. Don't overcrowd it! Sear for 2-4 minutes per side for medium-rare, depending on thickness. You want a deep, rich brown crust. I remember once trying to flip it too early, and it stuck, tearing off that beautiful crust – oops! Patience is a virtue here for the best Garlic Butter Steak.
03 - Once seared, reduce the heat to medium-low. Add the butter, minced garlic, and fresh herbs (rosemary or thyme, whatever you fancy) to the pan. Tilt the pan slightly and, using a spoon, baste the steak with the melted garlic butter. Keep spooning that fragrant, bubbling butter over the steak for about 1-2 minutes. The smell alone is enough to make your mouth water! This step is where the Garlic Butter Steak truly gets its name and incredible flavor.
04 - Transfer the steaks to a cutting board and tent them loosely with foil. Let them rest for at least 5-10 minutes. This is crucial! It allows the juices to redistribute throughout the meat, ensuring every bite is tender and juicy. I used to cut into it right away, and all the delicious juices just ran out, leaving a drier steak – a mistake I won't make again with my Garlic Butter Steak.
05 - While the steak rests, use the same pan (don't clean it, those bits are flavor!). Add chicken broth to deglaze, scraping up any browned bits. Stir in the heavy cream and Dijon mustard. Bring to a gentle simmer. In a small bowl, whisk together cornstarch with a tablespoon of cold water to make a slurry, then slowly whisk it into the simmering sauce. Let it thicken for a minute or two. This is where I learned my lesson about adding Parmesan slowly!
06 - Remove the pan from the heat. Gradually whisk in the freshly grated Parmesan cheese, stirring until it's completely melted and smooth. Season with a little salt and pepper to taste. If it's too thick, a splash of warm water or broth can thin it out. Slice your rested Garlic Butter Steak against the grain, then spoon that luscious Parmesan cream sauce generously over each slice. Garnish with fresh parsley. It’s absolutely divine!

# Notes:

01 - Always pat your steak super dry before searing; it makes all the difference for a crust.
02 - Store the steak and sauce separately for best leftover quality, the sauce can separate when reheated.
03 - If you're out of fresh herbs, dried herbs can work in a pinch, but use about a third of the amount.
04 - Serving with crusty bread is a must for soaking up every last drop of that incredible sauce!

# Equipment Needed:

01 - Heavy-bottomed skillet (cast iron recommended)
02 - tongs
03 - whisk
04 - cutting board
05 - sharp knife
06 - small bowl

# Nutrition (Per Serving):

Calories: 650
Total Fat: 55g
Total Carbohydrate: 5g
Protein: 35g

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