Prep time: 20 mins | Cook time: 10 mins | Total time: 30 mins| Yield: 8 Servings
A melt in your mouth, tender, juicy steak with luscious garlic parmesan cream sauce. The perfect meal to treat yourself after a long day.
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: For the garlic Parmesan cream sauce: In a skillet, melt the butter over medium heat. Once the butter has melted, add the garlic and cook for about a minute or two, stirring frequently until aromatic. Then, whisk in the flour for about a minute until lightly browned.
Step 2: Slowly whisk in the beef broth, basil, and oregano. Cook for about a minute or two, whisking continuously until well mixed. Now, add in the heavy cream, Parmesan, and cream cheese. Stir and cook for another minute or two until a bit thickened. Add more heavy cream if the mixture becomes too thick. To taste, season with salt and pepper.
Step 3: Prepare the oven. Preheat it to broil. Then, in the oven, place an oven-proof skillet.
Step 4: Pat dry both sides of the steak with paper towels. Drizzle the steaks with olive oil and season with salt and pepper.
Step 5: Take the skillet out of the oven and heat over medium-high heat.
Step 6: In the middle of the skillet, add the steak and cook for about a minute until a dark crust has formed. Flip the steak using tongs and continue to cook for another 60 seconds.
Step 7: Transfer the skillet to the oven and cook the steak for about 4 to 5 minutes (medium-rare), flipping once. Allow the steak to rest for at least 3 to 5 minutes.
Step 8: Enjoy the steak with garlic Parmesan cream sauce. If desired, garnish with parsley.
NOTE:
Instead of rib-eye steak, you can use T-bone, filet mignon, or New York strip steak for this recipe.
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: For the garlic Parmesan cream sauce: In a skillet, melt the butter over medium heat. Once the butter has melted, add the garlic and cook for about a minute or two, stirring frequently until aromatic. Then, whisk in the flour for about a minute until lightly browned.
Step 2: Slowly whisk in the beef broth, basil, and oregano. Cook for about a minute or two, whisking continuously until well mixed. Now, add in the heavy cream, Parmesan, and cream cheese. Stir and cook for another minute or two until a bit thickened. Add more heavy cream if the mixture becomes too thick. To taste, season with salt and pepper.
Step 3: Prepare the oven. Preheat it to broil. Then, in the oven, place an oven-proof skillet.
Step 4: Pat dry both sides of the steak with paper towels. Drizzle the steaks with olive oil and season with salt and pepper.
Step 5: Take the skillet out of the oven and heat over medium-high heat.
Step 6: In the middle of the skillet, add the steak and cook for about a minute until a dark crust has formed. Flip the steak using tongs and continue to cook for another 60 seconds.
Step 7: Transfer the skillet to the oven and cook the steak for about 4 to 5 minutes (medium-rare), flipping once. Allow the steak to rest for at least 3 to 5 minutes.
Step 8: Enjoy the steak with garlic Parmesan cream sauce. If desired, garnish with parsley.
Notes
Instead of rib-eye steak, you can use T-bone, filet mignon, or New York strip steak for this recipe.
