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Ultimate Garlic Butter Steak with Creamy Parmesan Sauce Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Slice the Steaks: Slice rested steaks against the grain into thick slices to maximize tenderness.
  13. 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.

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Find it online: https://cozycookingideas.com/ultimate-garlic-butter-steak-with-creamy-parmesan-sauce-recipe/