Prep time: 20 mins | Cook time: 10 mins | Total time: 30 mins | Yield: 8 SERVINGS
This melt-in-your-mouth steak with impressive garlic Parmesan cream cheese is so good you’ll forget your name! The juicy, tender steak is cooked to perfection, and the sauce is everything. A winner dish perfect for entertaining, date nights, and the whole family!
INGREDIENTS
4 tbsp olive oil
4 (12-oz.) rib-eye steaks, 1 1/4” thickness, at room temperature
2 tbsp chopped fresh parsley leaves
Kosher salt and freshly ground black pepper, to taste
GARLIC PARMESAN CREAM SAUCE:
4 cloves garlic, minced
1/4 c. unsalted butter
1 c. beef broth, or more, as needed
2 tbsp all-purpose flour
1/2 tsp dried oregano
1 tsp dried basil
1/2 c. freshly grated Parmesan
1/2 c. heavy cream, or more, as needed
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 the butter has melted, add garlic and cook for about a minute or two, stirring often until aromatic. Then, stir in the flour for a minute more until lightly browned.
Step 2: To the skillet, slowly stir in the beef broth, basil, and oregano. Continue to cook, stirring for about a minute or two until combined. Add the heavy cream along with the Parmesan cheese and cream cheese. Stir for approximately;y 1 to 2 minutes until slightly thickened. You can add extra cream as needed if the mixture ends up too thick. To taste, season with salt and pepper.
Step 3: Set the oven to broil, then put an oven-safe proof skillet inside.
Step 4: Pat dry both sides of the steak with paper towels. Drizzle the oil over the steak and sprinkle with salt and pepper. Now, take the skillet from the oven and heat it on the stovetop over medium-high heat.
Step 5: Lay the steak in the centre of the skillet and cook for about a minute until a dark crust has formed. Flip the steak with tongs and continue to cook for another 60 seconds.
Step 6: Into the oven, transfer the skillet, and cook for about 4 to 5 minutes (for medium-rare), flipping once. Remove the steak from the oven and allow it to rest for approximately 3 to 5 minutes. Immediately serve with garlic Parmesan cream sauce. If desired, garnish with parsley.
NOTE:
For this recipe, you can also use T-bone, filet mignon, or New York strip steak.
Ingredients
- 4 tbsp olive oil
- 4 (12-oz.) rib-eye steaks, 1 1/4” thickness, at room temperature
- 2 tbsp chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper, to taste
- GARLIC PARMESAN CREAM SAUCE:
- 4 cloves garlic, minced
- 1/4 c. unsalted butter
- 1 c. beef broth, or more, as needed
- 2 tbsp all-purpose flour
- 1/2 tsp dried oregano
- 1 tsp dried basil
- 1/2 c. freshly grated Parmesan
- 1/2 c. heavy cream, or more, as needed
- 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 the butter has melted, add garlic and cook for about a minute or two, stirring often until aromatic. Then, stir in the flour for a minute more until lightly browned.
Step 2: To the skillet, slowly stir in the beef broth, basil, and oregano. Continue to cook, stirring for about a minute or two until combined. Add the heavy cream along with the Parmesan cheese and cream cheese. Stir for approximately;y 1 to 2 minutes until slightly thickened. You can add extra cream as needed if the mixture ends up too thick. To taste, season with salt and pepper.
Step 3: Set the oven to broil, then put an oven-safe proof skillet inside.
Step 4: Pat dry both sides of the steak with paper towels. Drizzle the oil over the steak and sprinkle with salt and pepper. Now, take the skillet from the oven and heat it on the stovetop over medium-high heat.
Step 5: Lay the steak in the centre of the skillet and cook for about a minute until a dark crust has formed. Flip the steak with tongs and continue to cook for another 60 seconds.
Step 6: Into the oven, transfer the skillet, and cook for about 4 to 5 minutes (for medium-rare), flipping once. Remove the steak from the oven and allow it to rest for approximately 3 to 5 minutes. Immediately serve with garlic Parmesan cream sauce. If desired, garnish with parsley.
Notes
For this recipe, you can also use T-bone, filet mignon, or New York strip steak.
