Description
Indulge in a five-star dining experience at home with this Ultimate Garlic Butter Steak with Creamy Parmesan Sauce. Juicy steak meets a luxurious, velvety sauce for an explosion of savory goodness.
Ingredients
Scale
- 1 to 1.5 inches thick ribeye or New York strip steak
- Fresh garlic cloves
- Unsalted butter
- Salted butter
- Heavy cream (at least 36% milk fat)
- Freshly grated Parmesan cheese
- Beef broth
- Fresh rosemary sprigs
- Fresh thyme sprigs
- Coarse sea salt
- Freshly cracked black pepper
- Onion powder
- Garlic powder
- High smoke point oil (like avocado or grapeseed oil)
Instructions
- Take your steaks out of the refrigerator about 30-60 minutes before cooking to bring them closer to room temperature.
- Pat the steaks thoroughly dry with paper towels.
- Generously season both sides of each steak with coarse sea salt and freshly cracked black pepper. Optionally add onion powder and garlic powder.
- Heat a heavy-bottomed skillet over high heat until smoking slightly. Add a tablespoon or two of high smoke point oil to the hot pan.
- Carefully place the seasoned steaks into the hot pan and sear for 2-3 minutes per side for a nice crust. For medium-rare, aim for 3-4 minutes per side.
- Once both sides are seared, reduce the heat to medium. Add 3-4 tablespoons of butter, several smashed garlic cloves, and a few sprigs of fresh rosemary and thyme to the pan.
- Tilt the pan slightly and use a spoon to continuously baste the melted garlic herb butter over the steaks for 1-2 minutes.
- Transfer the steaks to a cutting board and tent them loosely with foil. Let them rest for at least 5-10 minutes.
- While the steaks are resting, use the same pan with the drippings. If there's too much fat, pour some out, leaving about a tablespoon.
- Return the pan to medium heat. Add another tablespoon of butter and a couple of minced garlic cloves. Sauté for about 30 seconds until fragrant.
- Pour in about half a cup of beef broth and scrape up any browned bits from the bottom of the pan. Let it simmer for a minute.
- Stir in 1.5 cups of heavy cream and bring the sauce to a gentle simmer, then reduce the heat to low.
- Gradually whisk in 1 cup of freshly grated Parmesan cheese until fully melted and the sauce is smooth and creamy. Season with salt and black pepper to taste.
- Slice the rested steaks against the grain into thick slices.
- Arrange the steak slices on plates and generously spoon the warm Parmesan cream sauce over the top. Garnish with fresh parsley or chives if desired.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Searing and simmering
- Cuisine: American
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 800
- Sugar: 2 g
- Sodium: 1200 mg
- Fat: 60 g
- Saturated Fat: 30 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 60 g
- Cholesterol: 180 mg
Keywords: Ensure to use high-quality ingredients for the best flavor. Don't overcrowd the pan while searing the steaks, and always let the meat rest after cooking to maintain juiciness.