Garlic Butter Steak with Parmesan Cream Sauce

A rich and flavorful steak dish topped with a creamy Parmesan sauce, perfect for special occasions or a comforting meal at home.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 3 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 600

Steak Ingredients

1 pound steak (ribeye or sirloin preferred for tenderness) Go for high-quality cuts; look for marbling for added flavor.
1 teaspoon salt Kosher salt is great as it provides even seasoning.
1/2 teaspoon black pepper Freshly ground pepper offers the best flavor.
2 tablespoons unsalted butter Recommended brand: Kerrygold for a rich and creamy taste.
1 tablespoon olive oil Opt for extra virgin for its health benefits and fruity flavor.
2 cloves garlic, whole and lightly crushed Adds aroma and depth without overwhelming the dish.
2 cloves garlic, minced Brings out the signature garlic flavor in the sauce.

Sauce Ingredients

1/2 cup heavy cream For that rich, luscious sauce; don't substitute with milk!
1/4 cup grated Parmesan cheese Freshly grated works best—taste and texture are key.
1 teaspoon Dijon mustard This adds a subtle tanginess that brightens the sauce.
1 tablespoon chopped fresh parsley For garnish—this adds a pop of color and freshness.

Preparation

Remove steak from the refrigerator and let it rest at room temperature for 20 minutes. Season steak generously on both sides with salt and pepper.

Cooking

Heat olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned steak and sear for 3-4 minutes per side for medium-rare; adjust time for desired doneness. Visual Cue: The steak should develop a beautiful caramelized crust.
Reduce heat to medium-low, add butter and the whole garlic cloves to the skillet. Baste the steak with the melted butter for 1-2 minutes, creating that delicious flavor and aroma.
Transfer the steak to a plate, covering lightly with foil to keep warm while it rests.
In the same skillet, pour off excess fat, leaving about a tablespoon. Add minced garlic and cook over medium heat for about 30 seconds until fragrant.
Stir in the heavy cream and bring to a gentle simmer. Whisk in Parmesan cheese and Dijon mustard until sauce is smooth and thickened, about 2-3 minutes.
Taste the sauce and season with salt and pepper as needed. Slice the rested steak against the grain, plate, and generously spoon the Parmesan cream sauce over the top. Garnish with chopped parsley.

Choose high-quality steak cuts, and store leftovers properly. You can prepare the sauce in advance for convenience.