Garlic Butter Steak with Parmesan Cream Sauce
Ever experienced a meal that’s just ridiculously good?
You will with this Garlic Butter Steak with Parmesan Cream Sauce! Imagine a sizzling steak, perfectly cooked to your liking, then drizzled with a rich, creamy Parmesan sauce that practically begs for a spoon. Quick, one-pan, and oh-so-satisfying, this dish is bound to become a staple in your dinner rotation.
Why make this recipe
Why should you whip this up tonight?
- Easy cleanup: One pan, and you’ll spend less time scrubbing and more time enjoying.
- Culinary applause: It’s a showstopper! Your taste buds will high-five you, and your guests will think you slaved in the kitchen.
- Creamy goodness: That Parmesan cream sauce? Pure magic. It clings to the steak and dances on your palate.
Seriously, who can resist that?
Ingredients
You don’t need fancy stuff — just these basics!
- 1 pound steak (ribeye or sirloin)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic whole and lightly crushed
- 2 cloves garlic minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh parsley
Directions
- Remove the steak from the refrigerator and let it rest at room temperature for 20 minutes.
- Season the steak on both sides with salt and pepper.
- Heat oil in a large skillet over medium-high heat until it’s shimmering.
- Add the steak and sear for 3-4 minutes per side for medium-rare. Adjust cooking time for your desired doneness.
- Reduce heat to medium-low, add butter and the whole garlic cloves, then baste the steak with the melted butter for 1-2 minutes.
- Transfer the steak to a plate and let it rest tented with foil.
- In the same skillet, pour off excess fat, then add minced garlic and cook over medium heat for 30 seconds.
- Stir in heavy cream, bring to a gentle simmer, then whisk in Parmesan cheese and Dijon mustard until the sauce is smooth and thickened, about 2-3 minutes.
- Taste the sauce and season with salt and pepper as needed.
- Slice the steak against the grain, plate it, spoon the Parmesan cream sauce over the top, and garnish with chopped parsley.
How to make Garlic Butter Steak with Parmesan Cream Sauce (Overview)
Making this dish is as breezy as a summer day!
First, let that steak come to room temperature so it cooks evenly. Season like a pro with salt and pepper, then sear it to perfection in a sizzling skillet. The aroma? To die for! Once rested, whip up that creamy sauce by using the leftover garlic essence and whisking in the cream, cheese, and mustard. It’ll thicken right before your eyes!
And pro tip: Don’t skip toasting the garlic — it makes all the difference!
How to serve Garlic Butter Steak with Parmesan Cream Sauce
Plate it up and prepare for a feast for the eyes! Imagine your perfectly sliced steak nestled under a glossy blanket of Parmesan cream sauce, with flecks of green parsley for a touch of color.
Serve it alongside:
- Garlic mashed potatoes for a creamy duo.
- A crisp green salad to balance the richness.
- Roasted vegetables for that delightful crunch and aroma.
Your dinner table will turn into a five-star restaurant!
How to store Garlic Butter Steak with Parmesan Cream Sauce
Got leftovers? Lucky you! This dish keeps well in the fridge for up to 3 days.
To reheat, gently warm in a skillet over low heat, adding a splash of cream if the sauce thickens too much. Just like that, you’ll have a gourmet meal again! For longer storage, those savory bites can hang out in the freezer for about 3 months.
Tips to make Garlic Butter Steak with Parmesan Cream Sauce
Here are a few insider tricks to take your cooking game up a notch:
- Letting the steak rest is key! It helps retain juices.
- Experiment with different cuts of steak, like filet mignon for a more tender bite.
- If you like garlic, consider adding more minced garlic into the sauce for an extra kick.
- Feel free to adjust the cheese — go with Asiago or Pecorino for a twist!
Variation
Want to switch things up? Consider this:
- Make it vegan by swapping the steak for seitan and using plant-based cream and cheese. The flavors will still shine!
- Add fresh herbs like thyme or rosemary to the sauce for aromatic depth.
- Try a splash of white wine in the sauce for a delightful tang!
FAQs
1. Can I substitute the cream?
Absolutely! Use coconut cream or cashew cream for a lighter option.
2. How do I know when my steak is done?
Use a meat thermometer: 135°F for medium-rare or 145°F for medium.
3. Can I make this ahead of time?
Sure! Cook everything, then reheat gently when you’re ready to serve.
📌 Pin this recipe for your next cozy dinner night!
Garlic Butter Steak with Parmesan Cream Sauce
Ingredients
Method
- Remove the steak from the refrigerator and let it rest at room temperature for 20 minutes.
- Season the steak on both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add the steak and sear for 3-4 minutes per side for medium-rare, adjusting cooking time for desired doneness.
- Reduce heat to medium-low, add butter and whole garlic cloves, then baste the steak with melted butter for 1-2 minutes.
- Transfer the steak to a plate and let it rest tented with foil.
- In the same skillet, pour off excess fat, then add minced garlic and cook over medium heat for 30 seconds.
- Stir in heavy cream, bring to a gentle simmer, then whisk in Parmesan cheese and Dijon mustard until smooth and thickened, about 2-3 minutes.
- Taste the sauce and season with salt and pepper as needed.
- Slice the steak against the grain, plate it, spoon the Parmesan cream sauce over the top, and garnish with chopped parsley.
