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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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!!
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.
This is an excellent sauce for steak or over grilled vegetables; my family LOVED it! Thank you for sharing.
Can this be cooked on the grill then moved to the stove?
How many calories & or Carbs?
It’s total 6 grams of carbs with the flour alone. Honestly i would say no more then 8 total with the meal
Making tonight. Made four times previously. Love this sauce so much!
Can almond flour be substituted for the flour in the recipe? If so how much would it be?
Try arrow root, almond flour wouldn’t work because it isn’t a thickener/binder
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!
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.
Yes, you can keep the broiler on. 🙂
Broiler on 500 Degrees F?
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.
Hi CHUNGAH, is using beef broth necessary for this recipe ?
Yes, I recommend using it for the best results possible.
Since trying this recipe, it’s the only one I’ll use for my steaks now! So delicious
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!
Sounds SO SO GOOD, Tracy!
This sauce is just amazing! I can’t even tell you how good it is — just amazing.
The BOMB! I WILL DEFINITELY BE MAKING THIS AGAIN!
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.
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!
Thank you!
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.
The sauce is AMAZING!!! I will half it next time. It doesn’t take much sauce for the steaks.
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
Yes, that is correct.