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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
This looks scrumptious, we must make this dish to. Thanks!
THIS. SAUCE. I would like to swim in it
Me too, Diana. Me too.
What would you recommend as a side for these steaks?
We loved it. I only had fresh herbs and tossed them in a few minutes before serving. Yum yum
Ribeye is my favorite steak, and this looks wonderful!!
On the menu for Monday’s dinner.
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.
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!
You may have to do two batches if you cannot fit all steaks in a single skillet.
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.
*T-bone, filet mignon or New York strip steak can also be used.
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.
Just in time for tonight’s steak.. Yum!!!