Prep time: 20 mins | Cook time: 10 mins | Total time: 30 mins | Yield: 8 SERVINGS
Today my husband and I are celebrating our fifth wedding Anniversary and I have found the perfect date meal. This melt in your mouth, incredibly tender, juicy steak with the most luscious velvety garlic Parmesan cream sauce will be the highlight of our day to night with our favourite bottle of wine!
INGREDIENTS
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4 (12-oz) rib-eye steaks, 1 1/4” thick, at room temperature
4 tbsp olive oil
Kosher salt and freshly ground black pepper, to taste
2 tbsp chopped fresh parsley leaves
GARLIC PARMESAN CREAM SAUCE:
1/4 c. unsalted butter
4 cloves garlic, minced
2 tbsp all-purpose flour
1 c. beef broth, or more, as needed
1 tsp dried basil
1/2 tsp dried oregano
1/2 c. heavy cream, or more, as needed
1/2 c. freshly grated Parmesan
1 oz. cream cheese, at room temperature
Kosher salt and freshly ground black pepper, to taste
HOW TO MAKE STEAK WITH GARLIC PARMESAN CREAM SAUCE
Step 1: In a skillet, melt the butter over medium heat. Once melted, add the garlic to the skillet and cook for about a minute or two, stirring often until aromatic. Stir in the flour for another minute until lightly browned.
Step 2: Slowly stir in the beef broth, basil, and oregano. Cook further while stirring regularly until combined. This takes another minute or two. Now, whisk in the heavy cream, Parmesan, and cream cheese for a minute or two more until slightly thickened. You can add more heavy cream as needed if the mixture turned out too thick. To taste, season with salt and pepper.
Step 3: Prepare the oven. Set the setting to broil and place in the oven an oven-proof skillet.
Step 4: Pat dry using paper towels on both sides of the steaks and drizzle with oil. To taste, season with salt and pepper. Take the skillet out of the oven and heat it on medium-high heat. In the middle of the heated skillet, place the steak and cook for about a minute until a dark crust has formed. Flip the steak with tongs and continue to cook the other side for 60 seconds more.
Step 5: In the preheated oven, transfer the skillet and bake the steak for approximately 4 to 5 minutes (medium-rare), flipping once. Remove from the oven and allow the steak to rest for at least 3 to 5 minutes before serving. Enjoy with garlic Parmesan cream sauce and if desired, garnish with parsley.
NOTE:
For this recipe, you can also use T-bone, filet mignon, or New York strip steak.
Ingredients
- 4 (12-oz) rib-eye steaks, 1 1/4” thick, at room temperature
- 4 tbsp olive oil
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh parsley leaves
- GARLIC PARMESAN CREAM SAUCE:
- 1/4 c. unsalted butter
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 c. beef broth, or more, as needed
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 c. heavy cream, or more, as needed
- 1/2 c. freshly grated Parmesan
- 1 oz. cream cheese, at room temperature
- Kosher salt and freshly ground black pepper, to taste
Instructions
Step 1: In a skillet, melt the butter over medium heat. Once melted, add the garlic to the skillet and cook for about a minute or two, stirring often until aromatic. Stir in the flour for another minute until lightly browned.
Step 2: Slowly stir in the beef broth, basil, and oregano. Cook further while stirring regularly until combined. This takes another minute or two. Now, whisk in the heavy cream, Parmesan, and cream cheese for a minute or two more until slightly thickened. You can add more heavy cream as needed if the mixture turned out too thick. To taste, season with salt and pepper.
Step 3: Prepare the oven. Set the setting to broil and place in the oven an oven-proof skillet.
Step 4: Pat dry using paper towels on both sides of the steaks and drizzle with oil. To taste, season with salt and pepper. Take the skillet out of the oven and heat it on medium-high heat. In the middle of the heated skillet, place the steak and cook for about a minute until a dark crust has formed. Flip the steak with tongs and continue to cook the other side for 60 seconds more.
Step 5: In the preheated oven, transfer the skillet and bake the steak for approximately 4 to 5 minutes (medium-rare), flipping once. Remove from the oven and allow the steak to rest for at least 3 to 5 minutes before serving. Enjoy with garlic Parmesan cream sauce and if desired, garnish with parsley.
Notes
For this recipe, you can also use T-bone, filet mignon, or New York strip steak.
