Garlic Butter Steak Parmesan Cream (Print Version)
Tender sirloin steaks seared to perfection, basted with aromatic garlic butter and draped in a velvety Parmesan cream sauce.
# What You Need:
→ For the Steak
01 - 4 (6 oz) beef sirloin steaks, 1-inch thick
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper
04 - 1 tbsp olive oil
05 - 2 tbsp unsalted butter
06 - 4 cloves garlic, smashed
07 - 2 sprigs fresh thyme (or ½ tsp dried thyme)
→ For the Parmesan Cream Sauce
08 - 2 tbsp unsalted butter
09 - 3 cloves garlic, minced
10 - 1 cup heavy cream
11 - ½ cup freshly grated Parmesan cheese
12 - 2 tbsp cream cheese
13 - ¼ tsp ground black pepper
14 - ¼ tsp salt (or to taste)
15 - ¼ cup low-sodium chicken or beef broth
16 - 1 tbsp chopped fresh parsley (for garnish)
# How to Make It:
01 - Remove steaks from the refrigerator 20 minutes before cooking. Pat dry with paper towels and season both sides generously with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add steaks and sear for 3–4 minutes per side for medium-rare, adjusting time for desired doneness.
03 - During the last 2 minutes of cooking, add 2 tbsp butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the skillet and continuously spoon the melted garlic butter over the steaks.
04 - Transfer steaks to a clean plate and tent loosely with aluminum foil. Let rest for at least 5–10 minutes to allow juices to redistribute.
05 - Wipe out the skillet and return to medium heat. Add 2 tbsp butter and minced garlic. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
06 - Pour in broth and bring to a gentle simmer, using a wooden spoon to scrape up any browned bits from the bottom of the pan for added flavor.
07 - Add heavy cream, cream cheese, salt, and pepper. Whisk continuously until the cream cheese is completely melted and the mixture is smooth and uniform.
08 - Stir in freshly grated Parmesan cheese and simmer for 2–3 minutes, stirring occasionally, until the sauce coats the back of a spoon and reaches desired consistency.
09 - Return rested steaks to the pan, spooning the warm sauce over the top. Heat through for 1–2 minutes. Serve immediately, garnished with chopped fresh parsley.
# Expert Hints:
01 -
- The cream sauce creates that velvety restaurant texture that seems impossible to achieve at home
- Everything happens in one pan which means maximum flavor and minimum cleanup
02 -
- Cold steaks seize up when they hit hot pan and will never cook evenly no matter how long you sear them
- The cream cheese trick prevents that heartbreaking moment when your sauce separates into oily puddles
03 -
- Pat those steaks completely dry before seasoning water is the enemy of a good sear
- Grate your parmesan from a wedge not a tub the texture difference is remarkable