Pan-Seared Steak in Rich Parmesan Garlic Cream Sauce
Ingredients:
For the Steak:
4 beef steaks (ribeye, sirloin, or NY strip), about 1 inch thick
Salt and black pepper, to taste
2 tbsp olive oil
4 tbsp butter
6 cloves garlic, minced
2 sprigs fresh thyme
2 sprigs fresh rosemary
For the Parmesan Cream Sauce:
2 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
1/2 cup beef broth
1 cup grated Parmesan cheese
1 tsp Dijon mustard
1/2 tsp Italian seasoning
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish
Directions:
Prepare steaks: Pat steaks dry with paper towels. Season both sides generously with salt and black pepper. Let sit at room temperature for 20 minutes.
Sear steaks: Heat olive oil in a large cast-iron skillet over high heat until smoking. Add steaks and sear 3-4 minutes per side for medium-rare (adjust time for preferred doneness). Don’t move them while searing—let them develop a golden crust.
Add garlic butter: Reduce heat to medium. Add butter, minced garlic, thyme, and rosemary to the skillet. Tilt pan and baste steaks with the melted garlic butter for 1-2 minutes.
Rest steaks: Remove steaks to a plate, tent with foil, and let rest while making the sauce.
Make cream sauce: In the same skillet, melt 2 tbsp butter over medium heat. Add minced garlic and sauté 1 minute until fragrant.
Add liquids: Pour in heavy cream and beef broth. Bring to a gentle simmer, stirring to scrape up browned bits from the bottom.
Add cheese: Reduce heat to low. Whisk in Parmesan cheese, Dijon mustard, and Italian seasoning. Stir until smooth and thickened, about 3-4 minutes. Season with salt and pepper.
Combine: Return steaks (and any resting juices) to the skillet. Spoon sauce over the steaks, coating them in the creamy Parmesan sauce.
Serve: Transfer steaks to plates, drizzle with extra sauce. Garnish with fresh chopped parsley. Serve with mashed potatoes, roasted vegetables, or crusty bread.
Prep Time: 25 minutes | Cooking Time: 20 minutes | Total Time: 45 minutes
Kcal: 680 kcal | Servings: 4 servings