Garlic Butter Steak Parmesan Cream (Printable)

Succulent pan-seared steak with aromatic garlic butter and velvety Parmesan cream sauce

# What You Need:

→ For the Steak

01 - 4 (6 oz) beef sirloin steaks, 1-inch thick
02 - 1 tsp kosher salt
03 - 1/2 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 1/2 tsp dried thyme

→ For the Parmesan Cream Sauce

08 - 2 tbsp unsalted butter
09 - 3 cloves garlic, minced
10 - 1 cup heavy cream
11 - 1/2 cup freshly grated Parmesan cheese
12 - 2 tbsp cream cheese
13 - 1/4 tsp ground black pepper
14 - 1/4 tsp salt
15 - 1/4 cup low-sodium chicken or beef broth
16 - 1 tbsp chopped fresh parsley

# How-To:

01 - Remove steaks from the refrigerator 20 minutes before cooking. Pat dry thoroughly with paper towels and season both sides generously with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add steaks and sear for 3-4 minutes per side for medium-rare, or until desired doneness is reached.
03 - During the last 2 minutes of cooking, add 2 tbsp butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the skillet and continuously spoon the melted garlic butter over the steaks.
04 - Transfer steaks to a clean plate and tent loosely with aluminum foil. Let rest for at least 5-10 minutes to allow juices to redistribute.
05 - Wipe out the skillet and return to medium heat. Add 2 tbsp butter and minced garlic. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
06 - Pour in the broth and bring to a simmer, using a wooden spoon to scrape up any browned bits from the bottom of the pan for added flavor.
07 - Add heavy cream, cream cheese, salt, and pepper. Whisk continuously until the cream cheese is completely melted and the mixture is smooth and uniform.
08 - Stir in the freshly grated Parmesan cheese and simmer for 2-3 minutes, stirring frequently, until the sauce coats the back of a spoon and has thickened nicely.
09 - Return the rested steaks to the pan, spooning the sauce generously over each piece. Heat through for 1-2 minutes. Serve immediately with fresh parsley garnish.

# Expert Tips:

01 -
  • The pan-seared technique gives you that gorgeous restaurant crust without any fancy equipment
  • The garlic butter phase alone will make your entire home smell like an upscale bistro
  • That cream sauce with Parmesan creates this silky, restaurant-quality finish that somehow feels indulgent but comes together in under ten minutes
02 -
  • Cold steaks straight from the fridge will cook unevenly, leaving you with that gray, overcooked outer band before the center even reaches medium-rare
  • Crowding the pan drops the temperature instantly and creates steam instead of sear, so if your steaks don't fit comfortably, cook them in two batches
  • The sauce will continue thickening off the heat, so pull it a minute earlier than you think you should because over-reduced cream sauce turns into glue pretty quickly
03 -
  • Invest in a good instant-read thermometer because 130°F is medium-rare and 140°F is medium, and guessing is how you ruin expensive steak
  • Pre-grate your own Parmesan because the stuff in the tub has anti-caking agents that prevent it from melting smoothly into cream sauce

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