Garlic Butter Steak Parmesan Cream (Print)
Juicy seared steak with garlic butter and creamy Parmesan sauce
# What You’ll Need:
→ For the Steak
01 - 4 (6 oz) beef sirloin steaks, about 1-inch thick
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper
04 - 1 tbsp olive oil
05 - 2 tbsp unsalted butter
06 - 4 cloves garlic, smashed
07 - 2 sprigs fresh thyme (or ½ tsp dried thyme)
→ For the Parmesan Cream Sauce
08 - 2 tbsp unsalted butter
09 - 3 cloves garlic, minced
10 - 1 cup heavy cream
11 - ½ cup freshly grated Parmesan cheese
12 - 2 tbsp cream cheese
13 - ¼ tsp ground black pepper
14 - ¼ tsp salt (or to taste)
15 - ¼ cup low-sodium chicken or beef broth
16 - 1 tbsp chopped fresh parsley (for garnish)
# How To Make:
01 - Remove steaks from the refrigerator 20 minutes before cooking. Pat dry and season both sides with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add steaks and sear 3–4 minutes per side for medium-rare, or until desired doneness.
03 - In the last 2 minutes of cooking, add 2 tbsp butter, smashed garlic, and thyme to the pan. Tilt the pan and spoon the melted garlic butter over the steaks.
04 - Transfer steaks to a plate, tent loosely with foil, and let rest.
05 - For the sauce, wipe out the skillet. Add 2 tbsp butter and minced garlic. Sauté over medium heat for 1 minute until fragrant.
06 - Pour in broth and bring to a simmer, scraping up any browned bits.
07 - Add cream, cream cheese, salt, and pepper. Whisk until cream cheese is melted and the mixture is smooth.
08 - Stir in Parmesan cheese and simmer for 2–3 minutes until thickened.
09 - Return steaks to the pan, spoon sauce over, and heat for 1–2 minutes. Serve steaks with sauce and garnish with chopped parsley.
# Expert Tips:
01 -
- The garlic butter baste transforms ordinary steak into something that tastes like it came from a steakhouse
- That cream sauce? It turns everything it touches into something you'll want to eat with a spoon
02 -
- Cold cream can cause the sauce to break or become grainy, so take it out of the fridge while you prep
- Letting the steak rest is non-negotiable, cutting into it immediately will let all those juices run out onto your plate
03 -
- If the sauce seems too thick, splash in a little more broth or cream until it reaches your desired consistency
- Grating your own Parmesan makes a surprising difference in how smoothly the sauce comes together