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A close-up of garlic butter steak drizzled with parmesan cream sauce.

Garlic Butter Steak with Parmesan Cream Sauce

Indulge in a rich and flavorful Garlic Butter Steak paired with a luscious Parmesan Cream Sauce. This recipe delivers a restaurant-quality meal at home, perfect for a special occasion or a decadent weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 steaks
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

For the Steak
  • 2 (8-10 oz) sirloin, ribeye, or New York strip steaks
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 2 cloves garlic minced (or 1 tsp garlic powder)
  • fresh rosemary or thyme optional
  • Salt and freshly ground black pepper to taste
For the Parmesan Cream Sauce
  • 1 tbsp unsalted butter
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese freshly grated is always superior!
  • 1/4 cup chicken or beef broth
  • 1/2 tsp Dijon mustard secret ingredient for depth!
  • Salt and freshly ground black pepper to taste
  • Fresh parsley chopped, for garnish (optional)

Equipment

  • Paper towels
  • Large, heavy-bottomed skillet (cast iron)
  • Cutting board
  • Foil

Method
 

Preparation
  1. Pat the steaks dry with paper towels and season generously with salt and freshly ground black pepper on both sides.
Cooking Steaks
  1. Heat olive oil in a heavy-bottomed skillet over medium-high heat until shimmering, then sear steaks for 3-4 minutes per side for desired doneness.
  2. During the last minute of cooking, add butter, minced garlic, and rosemary/thyme to the skillet; tilt the pan and baste the steaks with the melted butter and aromatics.
Resting Steaks
  1. Transfer steaks to a cutting board, tent with foil, and let rest for 5-10 minutes to redistribute juices.
Parmesan Cream Sauce
  1. While steaks rest, add unsalted butter to the same skillet over medium heat, then sauté minced garlic for 30 seconds until fragrant.
  2. Pour in heavy cream, broth, and Dijon mustard, bringing to a gentle simmer while stirring occasionally.
  3. Reduce heat to low, stir in Parmesan cheese until melted and smooth, and season with salt and pepper; thin with more broth or cream if needed.
Serving
  1. Slice the rested steaks against the grain, plate, and generously spoon the warm Parmesan cream sauce over the top, garnishing with fresh chopped parsley if desired.

Notes

For even cooking, ensure your steaks are at room temperature before searing. Feel free to adjust the amount of garlic and rosemary/thyme to your preference. If you don't have fresh herbs, a pinch of dried herbs can be used, but add them with the garlic to prevent burning. The Dijon mustard is subtle but adds a wonderful depth of flavor to the sauce—don't skip it!