Rich Garlic Butter Steak with Parmesan Cream Sauce (Print Version)

Garlic butter steak bathed in creamy Parmesan sauce. A simple dinner, surprisingly fancy, perfect for those nights you want deliciousness without the fuss.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 2 Servings
Difficulty: Intermediate
Cuisine: American (with Italian influence)
Dietary: High Protein, Keto-Friendly

# Ingredients:

→ Main Ingredients

01 - 2 steaks (10-12 oz each, ribeye or sirloin, about 1-inch thick)
02 - 5 tbsp unsalted butter, divided
03 - 1/2 cup heavy cream
04 - 1/4 cup beef broth

→ Flavor Boosters & Seasonings

05 - 4-5 cloves fresh garlic, minced
06 - 1/2 cup freshly grated Parmesan cheese
07 - Salt, to taste
08 - Freshly ground black pepper, to taste
09 - 1 tbsp olive oil

→ Finishing Touches

10 - 2 tbsp fresh parsley, chopped (for garnish)
11 - Optional: sprig of fresh rosemary or thyme

# Instructions:

01 - First things first, get your steak out of the fridge about 30 minutes before you plan to cook it. This helps it cook more evenly. Pat it *super* dry with paper towels; this is crucial for that gorgeous crust we're after. Then, season generously with salt and freshly ground black pepper on all sides. I always feel like a pro chef at this stage, even if I'm still in my pajamas. You want to see that seasoning sticking to the meat, honestly.
02 - Heat a heavy-bottomed skillet, like cast iron, over medium-high heat until it's smoking slightly. Add a tablespoon of olive oil, then carefully place your seasoned steak in the hot pan. Don't overcrowd it! Sear for 2-3 minutes per side for a beautiful, golden-brown crust. You'll hear that sizzle, and it's just the best sound. This is where the magic starts to happen, building that initial flavor for your Garlic Butter Steak with Parmesan Cream Sauce.
03 - Reduce the heat to medium-low. Add 3 tablespoons of unsalted butter, the minced garlic, and a sprig of fresh rosemary or thyme if you're feeling fancy (I often am!). Tilt the pan slightly and, using a spoon, continuously baste the melted garlic butter over the steak for another 2-3 minutes, flipping once, until it reaches your desired doneness. I usually aim for medium-rare, around 130-135°F. The smell? Oh my goodness, it's intoxicating!
04 - Transfer the cooked steak to a cutting board and let it rest for at least 5-10 minutes. This is probably the hardest part for me because I just want to dive in! But seriously, don't skip this. Resting allows the juices to redistribute, ensuring a tender, juicy steak. While it rests, we'll tackle that dreamy Parmesan cream sauce. I once cut into it too early, and all the glorious juices ran out. Lesson learned!
05 - In the same skillet (don't clean it, those bits of flavor are gold!), melt the remaining 2 tablespoons of butter over medium heat. Add any leftover minced garlic from basting and cook for about 30 seconds until fragrant. Pour in the beef broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. This deglazing step adds so much depth to the sauce. It's a little kitchen secret that makes a big difference.
06 - Pour in the heavy cream and bring it to a gentle simmer. Stir in the freshly grated Parmesan cheese, stirring constantly until it's melted and the sauce is smooth and slightly thickened. Season with a pinch of salt and pepper to taste. Slice your rested steak against the grain, then arrange it on plates. Drizzle generously with that incredible Parmesan cream sauce and garnish with fresh parsley. The final result of this Garlic Butter Steak with Parmesan Cream Sauce should be rich, creamy, and utterly irresistible!

# Notes:

01 - Always pat your steak super dry for the best crust—it makes all the difference!
02 - Reheat the cream sauce gently on the stovetop; microwaving can cause it to separate, trust me on this one.
03 - If you're out of beef broth, chicken broth works in the sauce, though it'll be a slightly different flavor profile.
04 - Serve this with creamy mashed potatoes to soak up every last drop of that amazing Parmesan cream sauce.

# Tools You'll Need:

01 - Cast iron skillet or heavy-bottomed pan
02 - Tongs
03 - Meat thermometer (optional but helpful)
04 - Whisk
05 - Cutting board

# Nutrition Facts (Per Serving):

Calories: 750
Total Fat: 60g
Total Carbohydrate: 5g
Protein: 45g

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