Damn Delicious

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!!!

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!!!

20 minutes10 minutes

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

  • 1/4 cup unsalted butter
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth, or more, as needed
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 cup heavy cream, or more, as needed
  • 1/2 cup freshly grated Parmesan
  • 1 ounce cream cheese, at room temperature
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. 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.
  2. 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.
  3. Preheat oven to broil. Place an oven-proof skillet in the oven.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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82 comments

  1. Rated 5 out of 5

    I’m giving a 5 star for all them on here.  Haven’t made it yet but I am!!!!

  2. Holy smokes this sauce made this steak meal one of the best i have ever had… the sauce is that good!!! thank you!

  3. Rated 5 out of 5

    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!

  4. Rated 5 out of 5

    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.

  5. Rated 5 out of 5

    Do NOT under any circumstances make this sauce. It’s ridiculously delicious and creamy and you’ll want to drink it by the gallon! Save yourself from the perfection…. run!!

  6. Rated 5 out of 5

    My kids use this like gravy over everything. Amazing recipe. I saute mushrooms and add in. I also use an immersion blender while it’s heating, but back off a clove if you blend it.

  7. Rated 5 out of 5

    This is an excellent sauce for steak or over grilled vegetables; my family LOVED it! Thank you for sharing.

  8. Can this be cooked on the grill then moved to the stove?

  9. How many calories & or Carbs?

  10. Making tonight.  Made four times previously.    Love this sauce so much!   

  11. Can almond flour be substituted for the flour in the recipe? If so how much would it be?

  12. Rated 5 out of 5

    OMGGGG THIS SAUCE IS AMAZING!! I loved this recipe, I actually halved it because I only had 2 steaks and it still came out delicious!

  13. Do you keep the broiler on while pan cooking the steaks, then cook the steaks under broil again? Or with the broil off and maybe a different temp? Thanks for a great sounding recipe. 

  14. Rated 5 out of 5

    Really good. Simple, if you know the basics of sauce making. The sauce was very flavorful and rich. Mine ended up with too much fat in the fat/flour/cream ratio, so next time I’ll cut back about a Tblsp. I needed to use Lactose Free Half/Half instead of heavy cream and it was just fine. May have contributed to the too much fat issue, but I don’t think so.

    Will make many times again. We had stuffed mushrooms with the steak and the sauce really complemented the entire meal.
    Very good.

  15. Hi CHUNGAH, is using beef broth necessary for this recipe ?

  16. Rated 5 out of 5

    Since trying this recipe, it’s the only one I’ll use for my steaks now! So delicious  

  17. Rated 5 out of 5

    I didn’t make the sauce for a steak. I had made some turkey/veal/spinach meatballs and had some egg noodles and wanted a beefy/creamy sauce. This was excellent!

  18. Rated 5 out of 5

    This sauce is just amazing! I can’t even tell you how good it is — just amazing.

  19. Rated 5 out of 5

    The BOMB! I WILL DEFINITELY BE MAKING THIS AGAIN!

  20. Rated 5 out of 5

    I made this last night for my husband and I. It was absolutely delicious!! However, I realized after I started cooking that I should have started with the steaks first, instead of the sauce. My sauce ended up being incredibly think! So, I followed the directions and added more heavy cream to thin it out…… I ended up adding A LOT!!! Even with my stove on the lowest setting it just kept getting super thick. I will be making this recipe again though. Hopefully, really soon because it was so good. I will be starting the directions at step three though.

  21. Rated 5 out of 5

    This sauce is absolutely phenomenal. Rich, creamy, flavorful.. I was initially looking for a garlicky butter sauce but this blew that out of the water. It’s like a rich Alfredo sauce! I can’t wait to use this with some pasta!

  22. Rated 5 out of 5

    Omg. I actually didn’t use flour because I got home and was out of it (who knew). Anyway it didn’t matter, the flavor of this sauce…sooo good. You could sub any meat or pasta with the sauce and it would work just fine.

  23. Rated 5 out of 5

    The sauce is AMAZING!!! I will half it next time. It doesn’t take much sauce for the steaks.

  24. Choungah,
    I’m assuming when you take out of the oven to rest, you take out of the skillet so it wont continue cooking or no?
    Thank you

  25. So yummy! I subbed gorgonzola for the cream cheese and Holy mackerel! This is definitely going into our dinner rotation.

  26. Can you make this sauce ahead of time and freeze it?

  27. Chungai please put the Calories on your Recipes it would help us watching our Weight and appreciated

    thanks

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

      • Rated 5 out of 5

        Made this last night and I must say… DAMNNNN!! This was beyond delicious!! adding to my routine of dinners I love to eat thank you for the recipe 

      • Do NOT under any circumstances make this sauce. It’s ridiculously delicious and creamy and you’ll want to drink it by the gallon! Save yourself from the perfection…. run!!

  28. I LOVE your recipes! 3-5 times a week I search or reuse one of your recipes. My cooking has improved so much because of you. My boyfriend barely speaks while eating now because he’s too busy stuffing his face. But that’s ok because so am I. 😀 thank you so very much. I need to buy one of your cookbooks. 

  29. Hi,

    This sauce sounds delicious! How much sauce does this recipe make? And what is your recommendation for how to scale it to feed a family of 8 people for one dinner?

    Another question, can I use milk or half n half instead of heavy cream?

    Love your website, btw!

  30. If I make the sauce a few hours ahead of time and let it simmer on the stove until ready to serve, will it still be good? Or do I need to serve it immediately? I am planning on making it for Christmas dinner and with everything else going on it’ll be easier to prep it ahead of time. What would you recommend?

    Thanks! I can’t wait to try it!

  31. Hi Chungah. I just love your recipes. This recipe is a keeper. I normally do a print out of tested recipes and put them in a folder. My problem is that the printed copies are very hard to read as they are very faint. Tried printing on my inkjet and laser printers. Could you please darken the print or something. Thank you.

  32. Do I use bone-in or boneless ribeye?

  33. Wow! The taste of that garlic parmesan cheese sauce. Absolutely delicious. I pinned it on my Pinterest account. Thanks for sharing your recipe on us.

  34. Is heavy cream the same as heavy whipping cream?? May sound stupid but I seldomly cook.

  35. What’s the purpose of putting the pan in the oven?

  36. This sauce is AMAZING!
    I orginally served it drizzled over steak with a side of pasta, and it was delicious on both.  
    I had some leftover sauce with just pasta and it was just as delicious as it was the first time.
    THEN I used more of the leftover sauce (I doubled the recipe and ended up with tons of sauce) on a frozen vegetable mix for a quick meal, which was also fantastic. 

    Basically, this sauce is perfect on every thing. All the time. I could eat it every day!

  37. Have made sauce twice— wonderful
    I cooked pork tenderloin – browned on stove top finished in oven Had left over meat and sauce so heated both up for open faced sandwiches Husband and kids request this dish constantly

  38. This is SO DELICIOUS! I have made this twice-grilled the steak and put the sauce over the top of the grilled steak. Phenomenal!

  39. I had a steak dish in the DR last year and it had some delicious garlic sauce that I have been savoring ever since. This looks like it will get pretty close. I’ll have to try it!

  40. I was wondering what the nutrition info is for this recipe. Normally you post it under the recipes, but I’m not seeing it for this one!

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

    • There are great apps for your phone to help find nutritional information and there very easy to use 🙂

  41. I usually don’t comment on recipes but I had to for this one. This sauce/steak combination is AMAZING. I used the recipe for steak sandwiches and so far we have had it twice for dinner and will have it again tomorrow for lunch Definitely over-indulging but it’s THAT good. My husband keeps thanking me for this meal. (I prepared strip steak sous vide & then finished on stovetop for convenience; would definitely recommend going for a medium/medium-well temp). Thanks for the recipe, love your blog! 

  42. Do you have a suggestion for a flour substitute by any chance? I read somewhere that egg yolks could work to help the consistency, but I don’t want to change the flavor a lot. What do you suggest?

  43. I’m thinking I can change the beef broth to chicken broth and slow cook chicken thighs.  When they are done put the sauce over them.  Sounds Awesome!

  44. Made this tonight, yum, did the rib eye on the grill, most excellent…

  45. This looks scrumptious, we must make this dish to.  Thanks!

  46. THIS. SAUCE. I would like to swim in it

  47. We loved it. I only had fresh herbs and tossed them in a few minutes before serving. Yum yum

  48. Ribeye is my favorite steak, and this looks wonderful!!

  49. On the menu for Monday’s dinner.

  50. I’ve been drooling over all your steak posts recently! This one looks like the best yet, I won’t make that judgement till I see what else you have up your sleeve in the steak department. 

  51. Hi Chunga, I want to thank you for all the great recipes you’ve shared with us. But I have a question about this one.
    You cook the steak on the stovetop for approximately 2 minutes, put it in the oven for 4-5 minutes, flip it, then let it rest 3-5 minutes. How do you manage to do 4 steaks? It seems like you are constantly going from stovetop to oven and then back again to stovetop for the next steak. Wouldn’t the first steak be getting cold while you’re cooking the last steak?  Thank goodness I wouldn’t have to cook that many steaks but I still wonder. Maybe someone else will have the same question.
    Again, thank you for your generosity! 

  52. Hi,
    I looked for the asterisk, but I didn’t find it. What does it signify here?
    4 (12-ounce) rib-eye steaks*, 1 1/4-inch-thick, at room temperature

    Thank you.

  53. I used this great sauce on grilled, thick bone-in center cut pork chops. I usually never put sauce on our steaks but I may have to change my mind with this sauce, it is that good.

  54. Just in time for tonight’s steak.. Yum!!!