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Garlic Butter Steak with Parmesan Cream Sauce

Thick-cut steak is seared in garlic butter and finished with fresh herbs, then smothered in a rich, thick, and velvety Parmesan cream sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Steakhouse
Calories: 890
Ingredients Equipment Method Notes

Ingredients
  

For the Garlic Butter Steak
  • 2 sirloin or New York strip steaks 8 oz each, 1 1/2 inches thick
  • 1 tbsp high-heat oil canola or grapeseed
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 4 tbsp unsalted butter for basting
  • 3 cloves garlic smashed or roughly chopped
  • 2 sprigs fresh thyme or rosemary
For the Parmesan Cream Sauce
  • 2 tbsp unsalted butter for the sauce
  • 2 cloves garlic minced
  • 1.5 cups heavy cream full-fat
  • 0.5 cup finely grated Parmesan cheese freshly grated mandatory
  • 0.5 tsp Italian seasoning
  • 0.25 tsp salt for sauce, adjust to taste
  • 2 tbsp fresh parsley chopped, for garnish and sauce
For Serving
  • 1 lb green beans trimmed, or side of choice

Equipment

  • Cast iron skillet or heavy-bottomed pan
  • Tongs
  • Meat thermometer
  • Cutting board

Method
 

  1. Remove steaks from fridge 30 min prior; pat dry and season generously with salt/pepper.
  2. Sear steak: Heat skillet over high heat with oil. Sear steaks 3-4 minutes per side until a crust forms.
  3. Baste: Reduce heat to medium. Add 4 tbsp butter, smashed garlic, and herbs. Tilt pan and spoon foaming garlic butter over steaks for 1-2 minutes until desired doneness (135°F for medium-rare).
  4. Remove steaks to rest for 10 minutes. Pour off excess fat, leaving fond and a thin layer.
  5. Start sauce: Reduce heat to medium-low. Add 2 tbsp sauce butter and minced garlic; sauté 30 seconds.
  6. Pour in heavy cream. Bring to a gentle simmer for 5 minutes to reduce and slightly thicken.
  7. Remove from heat. Gradually whisk in Parmesan until fully melted and incorporated into a thick, gooey, viscous sauce.
  8. Stir in Italian seasoning, salt, pepper, and fresh parsley.
  9. Slice rested steak against the grain. Plate with green beans (or side). Generously spoon warm sauce over the steak and garnish with parsley. Serve immediately.

Notes

Ensure the steak is dry before searing for a better crust. Use only freshly grated Parmesan. The sauce is best when served immediately while warm and thick. Do not skip the resting step.