This steak with garlic parmesan cream sauce recipe takes a classic steak dinner to a whole new level. Perfectly tender, juicy steak is paired with a creamy, velvety sauce that will melt in your mouth. It’s simple to make yet luxurious, making it an ideal meal for a weeknight or when entertaining guests. Let’s dive into the details of how to make this delicious dish!
Why You’ll Love This Recipe:
- Juicy, tender steak: The searing technique gives the steak a perfect crust while keeping it juicy on the inside.
- Velvety cream sauce: The garlic parmesan sauce is rich, creamy, and incredibly flavorful.
- Quick and easy: Ready in about 30 minutes with minimal ingredients.
- Impress your guests: Serve this as a gourmet meal that’s easier to make than you’d think.
How to Make Steak with Garlic Parmesan Cream Sauce:
Step-by-step overview:
- Prep the Steak
- Start by patting the steaks dry with paper towels and seasoning generously with salt and pepper.
- Sear the Steak
- Heat a cast-iron or stainless-steel pan over medium-high heat. Add olive oil and sear the steaks for 3-4 minutes per side until a golden brown crust forms. Sear the edges for about 1 minute each to render the fat.
- Make the Cream Sauce
- In the same pan, lower the heat and add butter, minced garlic, and fresh rosemary. Cook until fragrant, then stir in flour to create a roux. Gradually add beef broth, heavy cream, and Parmesan cheese, whisking until the sauce thickens.
- Finish the Steak
- Place the steaks back in the pan, spooning the garlic butter sauce over them. Cook for another 1-2 minutes to soak up the sauce and reach your desired doneness.
- Rest the Steak
- Remove the steaks from the pan and let them rest for 5-10 minutes to ensure the juices stay inside.
- Serve
- Slice the steak against the grain and drizzle with the creamy garlic parmesan sauce. Garnish with chopped parsley if desired.
Ingredients:
- 4 rib-eye steaks (12 ounces each, 1 1/4 inches thick)
- 4 tbsp olive oil
- Kosher salt and freshly ground black pepper to taste
- 2 tbsp chopped fresh parsley for garnish
For the garlic parmesan cream sauce:
- ¼ cup unsalted butter
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup beef broth
- 1 tsp dried basil
- ½ tsp dried oregano
- ½ cup heavy cream
- ½ cup freshly grated Parmesan
- 1 oz cream cheese, at room temperature
- Kosher salt and freshly ground black pepper, to taste
Tips for the Best Steak:
- Preheat the pan: Make sure the pan is very hot before adding the steaks to get that perfect sear.
- Don’t overcrowd the pan: If cooking multiple steaks, do it in batches to avoid steaming them.
- Rest the steak: Allow the steaks to rest after cooking to keep them juicy.
- Use fresh garlic: Minced fresh garlic adds a wonderful flavor to the sauce.
- Check the temperature: Use a meat thermometer to ensure your steak is cooked to your liking.
Steak Doneness Temperature Chart:
- Medium Rare: 125˚F (final temperature 130˚F)
- Medium: 135˚F (final temperature 140˚F)
- Medium-Well: 145˚F (final temperature 150˚F)
- Well Done: 155˚F (final temperature 160˚F)
What to Serve with Steak:
Pair this steak with classic sides like:
- Roasted Brussels sprouts
- Creamy mashed potatoes
- Corn on the cob
- Chimichurri sauce for extra flavor
Frequently Asked Questions:
Can I use a different cut of steak?
Yes, you can use rib-eye, T-bone, filet mignon, or New York strip for this recipe.
Can I make the sauce ahead of time?
You can prepare the sauce ahead of time and reheat it when ready to serve. It’s best fresh, but it holds up well in the fridge for 2-3 days.
How do I know when my steak is done?
Use an instant-read thermometer to check the internal temperature of the steak.
Storage Instructions:
- Refrigerate: Store leftover steak and sauce in an airtight container for up to 3-4 days.
- Reheat: Gently reheat the steak and sauce in a skillet over low heat to avoid overcooking the steak.
This Steak with Garlic Parmesan Cream Sauce recipe is a perfect blend of tender steak and a rich, creamy sauce. With a few simple steps, you can create a gourmet meal that will impress anyone at your table!
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Steak with Garlic Parmesan Cream Sauce
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Paleo
Description
Juicy, tender steak served with a rich and creamy garlic parmesan sauce, easy to make yet impressive for any occasion.
Ingredients
- 4 rib-eye steaks (12 ounces each, 1 1/4 inches thick)
- 4 tbsp olive oil
- Kosher salt and freshly ground black pepper to taste
- 2 tbsp chopped fresh parsley for garnish
- ¼ cup unsalted butter
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup beef broth
- 1 tsp dried basil
- ½ tsp dried oregano
- ½ cup heavy cream
- ½ cup freshly grated Parmesan
- 1 oz cream cheese, at room temperature
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Pat the steaks dry with paper towels and season generously with salt and pepper.
- Heat a cast-iron or stainless-steel pan over medium-high heat and add olive oil. Sear the steaks for 3-4 minutes per side until a golden brown crust forms, cooking the edges for about 1 minute each.
- In the same pan, lower the heat and add butter, minced garlic, and fresh rosemary. Cook until fragrant, then stir in flour to create a roux.
- Gradually add beef broth, heavy cream, and Parmesan cheese, whisking until the sauce thickens.
- Place the steaks back in the pan, spooning the garlic butter sauce over them. Cook for another 1-2 minutes to soak up the sauce and reach your desired doneness.
- Remove the steaks from the pan and let them rest for 5-10 minutes.
- Slice the steak against the grain, drizzle with the garlic parmesan sauce, and garnish with chopped parsley.
Notes
Preheat the pan for best sear and do not overcrowd. Use an instant-read thermometer to check for doneness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American