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Garlic Butter Steak with Parmesan Cream Sauce

Enjoy a delicious, one-pan Garlic Butter Steak drizzled with a rich Parmesan cream sauce that's quick to make and sure to impress.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 800
Ingredients Method Notes

Ingredients
  

For the Steak
  • 1 pound ribeye or sirloin steak Choose your preferred cut.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons unsalted butter For basting.
  • 1 tablespoon olive oil For searing the steak.
  • 2 cloves garlic whole and lightly crushed
  • 2 cloves garlic minced For the sauce.
For the Parmesan Cream Sauce
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped fresh parsley For garnish.

Method
 

Preparation
  1. Remove the steak from the refrigerator and let it rest at room temperature for 20 minutes.
  2. Season the steak on both sides with salt and pepper.
Cooking the Steak
  1. Heat olive oil in a large skillet over medium-high heat until shimmering.
  2. Add the steak and sear for 3-4 minutes per side for medium-rare, adjusting cooking time for desired doneness.
  3. Reduce heat to medium-low, add butter and whole garlic cloves, then baste the steak with melted butter for 1-2 minutes.
  4. Transfer the steak to a plate and let it rest tented with foil.
Making the Sauce
  1. In the same skillet, pour off excess fat, then add minced garlic and cook over medium heat for 30 seconds.
  2. 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.
  3. Taste the sauce and season with salt and pepper as needed.
Serving
  1. Slice the steak against the grain, plate it, spoon the Parmesan cream sauce over the top, and garnish with chopped parsley.

Notes

For a delicious side, serve with garlic mashed potatoes, a crisp green salad, or roasted vegetables. Store leftovers in the fridge for up to 3 days or freeze for 3 months.