If you are craving a steak experience that is elegant, rich, and downright irresistible, then the Ultimate Garlic Butter Steak with Creamy Parmesan Sauce Recipe is exactly what you need. This dish combines tender, perfectly seared steak infused with fragrant garlic herb butter and draped in a luscious, velvety Parmesan cream sauce that will elevate any meal from ordinary to extraordinary. It brilliantly balances bold flavors and comforting creaminess, making it a favorite for dinner parties or a special night in. Once you try this recipe, it will easily become your go-to when you want to impress without stress.
Ingredients You’ll Need
Gathering simple yet high-quality ingredients is the secret to making this dish shine. Each one plays a crucial role in creating the perfect harmony of flavor, texture, and visual appeal in your Ultimate Garlic Butter Steak with Creamy Parmesan Sauce Recipe.
- Ribeye or New York strip steak (1 to 1.5 inches thick): The hearty cut provides the perfect tender, juicy canvas for the rich garlic butter and sauce.
- Fresh garlic cloves: Adds robust aroma and deep flavor to both the butter baste and sauce.
- Unsalted butter: Essential for controlling seasoning and creating that silky baste on the steak.
- Salted butter: Enhances the flavor complexity during the sauce-making process.
- Heavy cream (36% milk fat or higher): Gives the Parmesan sauce its rich, decadent texture.
- Freshly grated Parmesan cheese: Contributes a nutty, savory depth, melting smoothly into the cream sauce.
- Beef broth: Adds savory richness and helps deglaze the pan for flavor-packed sauce base.
- Fresh rosemary sprigs: Imparts piney, earthy notes to the garlic butter baste.
- Fresh thyme sprigs: Adds subtle herbal complexity complementing the meat and sauce.
- Coarse sea salt: Provides that crucial crunchy seasoning to crust the steak.
- Freshly cracked black pepper: Brings aromatic heat and enhances all the flavors.
- Onion powder: Optional, but adds a subtle savory depth when seasoning the steak.
- Garlic powder: Optional extra boost of garlic flavor in the steak seasoning.
- High smoke point oil (avocado or grapeseed): For searing the steak to a perfect crust without burning.
How to Make Ultimate Garlic Butter Steak with Creamy Parmesan Sauce Recipe
Step 1: Prepare and Season Your Steak
Start by taking your steaks out of the fridge for about 30 to 60 minutes to allow them to come closer to room temperature. This promotes even cooking and prevents a cold center. Pat them dry with paper towels thoroughly; dryness is key for getting that gorgeous crust. Then season generously on both sides with coarse sea salt and freshly cracked black pepper. Feel free to add onion and garlic powder if you want to amplify the savory notes.
Step 2: Sear the Steaks
Heat a heavy-bottomed skillet over high heat until it just starts to smoke. Add a tablespoon or two of high smoke point oil to prevent burning. Lay your steaks carefully in the pan and sear for 2 to 3 minutes per side until a rich, caramelized crust forms. If you prefer medium-rare, extend the sear time to about 3 to 4 minutes per side. This initial sear locks in juices and creates the perfect base texture.
Step 3: Baste with Garlic Herb Butter
Lower the heat to medium, then add 3 to 4 tablespoons of butter to the skillet along with several smashed garlic cloves and fresh rosemary and thyme sprigs. Tilt the pan slightly and, using a spoon, continuously baste the melted buttery mixture over the steaks for one to two minutes. This step infuses the meat with complex garlic and herb flavors and keeps it incredibly moist.
Step 4: Rest Your Steak
Transfer the steaks to a cutting board and loosely tent with foil. Let them rest for 5 to 10 minutes. Resting allows the juices to redistribute through the meat, ensuring every bite is juicy and tender. Patience here is key for steak perfection.
Step 5: Make the Creamy Parmesan Sauce
While the steak rests, work on your sauce in the same pan. If there’s excess fat, pour out all but about a tablespoon. Add a tablespoon of butter and a few minced garlic cloves, sautéing for just 30 seconds until fragrant. Pour in about half a cup of beef broth and scrape the browned bits off the bottom; these carry tremendous flavor. Let the broth simmer for a minute before adding 1.5 cups of heavy cream. Bring the sauce to a gentle simmer and lower the heat. Gradually whisk in 1 cup of freshly grated Parmesan cheese until the sauce is perfectly smooth and creamy. Season with salt and black pepper to taste.
Step 6: Slice and Serve
Cut your rested steaks against the grain into thick, juicy slices. Arrange the slices on warm plates and lavish them with generous spoonfuls of the warm creamy Parmesan sauce. If you like, sprinkle some freshly chopped parsley or chives on top for a pop of color and freshness.
How to Serve Ultimate Garlic Butter Steak with Creamy Parmesan Sauce Recipe
Garnishes
A sprinkle of fresh herbs like parsley or chives not only adds a vibrant splash of green but also a refreshing contrast to the richness of the steak and sauce. For an added touch, freshly cracked black pepper or a small drizzle of extra garlic butter elevates the dish’s visual appeal and flavor.
Side Dishes
This recipe pairs beautifully with creamy mashed potatoes, roasted asparagus, garlic green beans, or a crisp Caesar salad. The creamy Parmesan sauce complements earthy vegetables and smooth starches, creating a balanced meal that feels indulgent yet satisfying.
Creative Ways to Present
For a special occasion, serve your steak slices on a wooden board surrounded by roasted cherry tomatoes and a lemon wedge for zest. Alternatively, try plating the steak atop a bed of sautéed spinach or buttered noodles to soak up every last drop of the sauce. Small ramekins of extra sauce on the side make the dish interactive and extra special.
Make Ahead and Storage
Storing Leftovers
Store leftover steak and sauce separately in airtight containers in the refrigerator for up to three days. Keeping them apart preserves the steak’s texture and allows you to gently reheat the sauce without overcooking the meat.
Freezing
The creamy Parmesan sauce freezes well on its own, but steak texture may suffer if frozen together. Freeze the sauce in a sealed container for up to two months. To freeze steak, wrap tightly in plastic wrap and foil to avoid freezer burn and use within one month.
Reheating
Reheat the sauce gently on the stove over low heat, stirring frequently to prevent curdling. Warm steak slices in a low oven wrapped in foil or quickly in a microwave at medium power to keep them tender. Add a splash of broth or cream if the sauce thickens too much during reheating.
FAQs
Can I use other cuts of steak for this recipe?
Absolutely! While ribeye and New York strip steaks are ideal for their marbling and tenderness, you can substitute with filet mignon, sirloin, or even flank steak. Just adjust cooking times as needed to suit the thickness and cut.
What kind of cheese works best for the Parmesan sauce?
Freshly grated Parmesan cheese is best because it melts smoothly and lends a nutty, salty flavor. Avoid pre-shredded cheeses with anti-caking agents, as they won’t melt as well and can affect the sauce’s texture.
How do I know when the steak is cooked to medium-rare?
Use a meat thermometer for accuracy: medium-rare steaks register at about 130 to 135°F (54 to 57°C). Alternatively, you can use the finger test method, checking the steak’s firmness to gauge doneness.
Can I make the creamy Parmesan sauce dairy-free?
This particular sauce relies heavily on cream and Parmesan cheese, so making it dairy-free would change the flavor and texture significantly. However, you could experiment with coconut cream and a dairy-free cheese alternative, but the result will be quite different.
Is it necessary to rest the steak before slicing?
Yes! Resting allows the steak’s juices to redistribute, keeping it juicy and tender when sliced. Cutting immediately after cooking will cause the flavorful juices to run out, leaving you with a drier steak.
Final Thoughts
This Ultimate Garlic Butter Steak with Creamy Parmesan Sauce Recipe is one of those dishes that feels luxurious without being complicated. Its rich layers of flavor and satisfying textures will have you coming back time and again, whether it’s for a cozy family dinner or impressing guests. Trust me, once you experience the magic of this recipe, it will hold a cherished spot in your culinary repertoire. So heat up your skillet and get ready to savor every delicious bite!
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Ultimate Garlic Butter Steak with Creamy Parmesan Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Ultimate Garlic Butter Steak with Creamy Parmesan Sauce is a luxurious, restaurant-quality dish that combines perfectly seared ribeye or New York strip steaks with a rich, flavorful garlic herb butter and a sumptuous creamy Parmesan sauce. Ideal for a special dinner, this recipe features a tender, juicy steak crusted with fresh herbs and garlic, topped with a velvety sauce made from beef broth, heavy cream, and freshly grated Parmesan cheese.
Ingredients
Steak and Seasoning
- 1 to 1.5 inches thick ribeye or New York strip steak (4 servings)
- Coarse sea salt, to taste
- Freshly cracked black pepper, to taste
- Onion powder, optional, to taste
- Garlic powder, optional, to taste
- High smoke point oil (such as avocado or grapeseed oil), 1-2 tablespoons
Garlic Butter
- 3–4 tablespoons unsalted butter
- Several fresh garlic cloves, smashed (about 4 cloves)
- Fresh rosemary sprigs, 2-3
- Fresh thyme sprigs, 2-3
Creamy Parmesan Sauce
- 1 tablespoon unsalted butter
- 2 minced fresh garlic cloves
- 1/2 cup beef broth
- 1.5 cups heavy cream (at least 36% milk fat)
- 1 cup freshly grated Parmesan cheese
- Salt, to taste
- Freshly cracked black pepper, to taste
- Fresh parsley or chives for garnish (optional)
Instructions
- Bring Steaks to Room Temperature: Remove steaks from the refrigerator about 30-60 minutes before cooking to let them come closer to room temperature for more even cooking.
- Dry and Season the Steaks: Pat steaks thoroughly dry with paper towels to ensure a good sear. Generously season both sides with coarse sea salt and freshly cracked black pepper. Optionally sprinkle onion powder and garlic powder for extra flavor.
- Preheat Skillet: Heat a heavy-bottomed skillet over high heat until it starts to smoke slightly. Add 1-2 tablespoons of high smoke point oil such as avocado or grapeseed oil to the pan.
- Sear the Steaks: Carefully place the seasoned steaks in the hot pan. Sear for 2-3 minutes per side for medium doneness, or 3-4 minutes per side for medium-rare, to develop a golden-brown crust.
- Add Garlic Butter and Herbs: Reduce heat to medium. Add 3-4 tablespoons unsalted butter along with smashed garlic cloves and fresh rosemary and thyme sprigs to the pan.
- Baste the Steaks: Tilt the pan slightly and use a spoon to continuously baste the melted garlic herb butter over the steaks for 1-2 minutes, infusing flavor and maintaining juiciness.
- Rest the Steaks: Transfer steaks to a cutting board and tent loosely with foil. Allow them to rest for at least 5-10 minutes to let juices redistribute.
- Prepare the Sauce Base: Using the same pan with drippings, remove excess fat leaving about 1 tablespoon. Return pan to medium heat, add 1 tablespoon butter and minced garlic. Sauté for about 30 seconds until fragrant.
- Deglaze the Pan: Pour in 1/2 cup beef broth and scrape the bottom of the pan to release browned bits. Simmer for about 1 minute to reduce slightly and concentrate flavor.
- Add Cream and Simmer: Stir in 1.5 cups heavy cream and bring to a gentle simmer. Then reduce heat to low to prevent boiling.
- Incorporate Parmesan: Gradually whisk in 1 cup freshly grated Parmesan cheese until fully melted and the sauce is smooth and creamy. Season sauce with salt and freshly cracked black pepper to taste.
- Slice the Steaks: Slice rested steaks against the grain into thick slices to maximize tenderness.
- Serve: Arrange steak slices on plates, spoon the warm creamy Parmesan sauce generously over, and garnish with fresh parsley or chives if desired.
Notes
- Allowing the steaks to come to room temperature helps them cook more evenly.
- Patting the steaks dry before cooking is essential for a good crust.
- Use a heavy-bottomed skillet like cast iron for the best sear.
- Adjust cooking times based on steak thickness and preferred doneness.
- Resting the steak is crucial to keep it juicy and tender.
- You can substitute fresh herbs with dried ones if fresh are unavailable, but fresh is preferred.
- For a richer sauce, ensure you use Parmesan fresh grated from a wedge rather than pre-grated cheese.
- Leftover sauce can be refrigerated and reheated gently; add a splash of cream if needed to loosen.
