Steak with Garlic Parmesan Cream Sauce
Perfectly tender, juicy steak is served with the most velvety cream sauce that just melts in your mouth! SO GOOD!!!
We watched Get Out tonight.
Which means one thing.
I won’t be getting any shut eye tonight.
Okay, maybe some shut eye.
With Butters under the covers.
And my bedroom door locked.
Maybe with a second lock.
Just in case.
And a side of this perfectly juicy, tender, melt-in-your mouth steak.
I also need a jug of this garlic parmesan cream sauce.
Again.
Just in case.
Steak with Garlic Parmesan Cream Sauce
Perfectly tender, juicy steak is served with the most velvety cream sauce that just melts in your mouth! SO GOOD!!!
Ingredients
- 4 12-ounce rib-eye steaks*, 1 1/4-inch-thick, at room temperature
- 4 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
For the garlic parmesan cream sauce
- ¼ cup unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup beef broth, or more, as needed
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ cup heavy cream, or more, as needed
- ½ cup freshly grated Parmesan
- 1 ounce cream cheese, at room temperature
- Kosher salt and freshly ground black pepper, to taste
Instructions
- To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in beef broth, basil and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream, Parmesan and cream cheese until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.
- Preheat oven to broil. Place an oven-proof skillet in the oven.
- Using paper towels, pat both sides of the steak dry. Drizzle with olive oil; season with salt and pepper, to taste. Remove skillet from the oven and heat over medium-high heat.
- Place the steak in the middle of the skillet and cook until a dark crust has formed, about 1 minutes. Using tongs, flip, and cook for an additional 60 seconds.
- Place skillet into the oven and cook until desired doneness is reached, about 4-5 minutes for medium-rare, flipping once. Let rest for 3-5 minutes.
- Serve immediately with garlic parmesan cream sauce, garnished with parsley, if desired.
Notes
*T-bone, filet mignon or New York strip steak can also be used.
Did you make this recipe?
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We all licked our plates!
What’d your go to side dish for this meal?
Delish and so easy! My whole family loved it.
I love this stuff, I usually do a double batch. I like to deglaze the steak pan with sherry or wine then boil the alcohol off and add that and the resting juices to the sauce. I like deeper flavors you get from that
Thoughts on leaving the cream cheese out?
Used a bison tenderloin and substituted the cheese with pickled sheep and goat cheese. Let sit for an hour coated with Brazilian grey salt, rinse, luke-warm bath for 10 mins, season, sear, baste in compound butter to 120f internal. It will raise to 135ISH off heat. Serve when temp stops rising or after 10 mins.
This sauce was delicious! I put it on every part of my meal except the salad – so good!! We are going to use the leftovers with pasta! Thank you for your consistently amazing recipes!!
thank you for this sauce, was amazing to taste and easy enough to put together, would highly recommend.
Could I use this sauce as a pasta sauce? Or do you think it would be too thin?
Substitute salt by adding a little Oyster Sauce to taste.
I had to have surgery three days later….
To uncurl my toes!!!!
So amazing!!! My favorite recipe – the sauce was so yummy I almost busted out a straw to get all of it off my plate.
Can milk be used instead of heavy cream??
How long can this sauce be kept? Can it be kept in the fridge and warmed up when needed? Looks great!
This Sauce is super delicious! It’s good on steak and everything else you can think of!!
Made this last night and it was indeed, damn delicious. The sauce was amazing and it made more than enough for this sauce-mad household. Definitely going to be making this one again, highly recommend.
Creamy smooth, balanced, and easy to make. Tasty! My wife likes it better than a steakhouse.
I’m giving a 5 star for all them on here. Haven’t made it yet but I am!!!!
Holy smokes this sauce made this steak meal one of the best i have ever had… the sauce is that good!!! thank you!
This is damn delicious! I add a little chopped chive to the parm sauce to add a little somethin-somethin. All and all it’s a great recipe!
This sauce!!! O.M.G.. My husband I both agreed it could be eaten as a soup. Super quick and easy to make and is also delicious on potatoes.