Description
Rich Garlic Butter Steak with Parmesan Cream Sauce is a weeknight dream. Juicy steak, garlicky butter, and a luscious parmesan sauce. Pure comfort on a plate!
Ingredients
Scale
- Main Ingredients:
- 2 (10-12 oz) ribeye or New York strip steaks, about 1-inch thick
- 1 tbsp olive oil
- Flavor Boosters:
- 4 tbsp unsalted butter
- 4–5 cloves garlic, smashed
- 1 sprig fresh rosemary or thyme (optional)
- Cream Sauce Essentials:
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Garnish & Finishing:
- 2 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Prep Your Steak:: First things first, let’s get those steaks ready for this amazing dinner. Pat them super dry with paper towels; this is key for a good sear, trust me. Season generously with salt and pepper on both sides. I always tell myself, “more than you think,” then add a little more. Let them sit out for about 20-30 minutes at room temperature while you gather everything else. This helps them cook more evenly, a little trick I picked up after too many cold centers.
- Sear the Steaks:: Heat a heavy-bottomed skillet, preferably cast iron, over medium-high heat until it’s smoking a little. Add a tablespoon of olive oil. Once shimmering, carefully place your steaks in the pan. Don’t overcrowd! Sear for 2-4 minutes per side for medium-rare, or longer for your desired doneness. This is where you get that gorgeous, crusty exterior. The smell is honestly intoxicating, a real kitchen mood-setter.
- Garlic Butter Baste:: Reduce the heat to medium. Add the butter, smashed garlic cloves, and a sprig of fresh rosemary or thyme to the pan. Tilt the pan slightly and, using a spoon, continuously baste the melting garlic butter over the steaks for another 1-2 minutes. This infuses them with incredible flavor. I always get a little too excited here and make a small mess, but it’s worth it for that garlicky goodness!
- 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 step is non-negotiable, hon! It allows the juices to redistribute, ensuring every bite is tender and juicy. I used to skip this, and honestly, my steaks were always a bit sad and dry. Never again!
- Whip Up the Parmesan Cream Sauce:: While the steaks rest, drain excess fat from the skillet, leaving about a tablespoon of the garlicky goodness. Add the chicken broth to deglaze, scraping up any browned bits from the bottom – that’s flavor! Pour in the heavy cream and bring to a gentle simmer. Stir in the freshly grated Parmesan cheese until it’s melted and smooth. Keep stirring, don’t let it get clumpy like my infamous “oops” moment!
- Finish and Serve:: Season the Parmesan cream sauce with salt and pepper to taste. Slice your rested steaks against the grain into thick pieces. Arrange them on plates, spoon that luscious Garlic Butter Steak with Parmesan Cream Sauce generously over the top, and sprinkle with fresh parsley. The whole kitchen smells like a fancy restaurant, and you did it! Pat yourself on the back, you culinary wizard.