Garlic Butter Steak Parmesan Cream (Printable)

Juicy seared steak with garlic butter and creamy Parmesan sauce. An elegant, gluten-free dinner ready in 35 minutes.

# What You’ll Need:

→ For the Steak

01 - 4 (6 oz) beef sirloin steaks, about 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)

# Steps:

01 - Remove steaks from the refrigerator 20 minutes before cooking. Pat dry and season both sides with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add steaks and sear 3–4 minutes per side for medium-rare, or until desired doneness.
03 - In the last 2 minutes of cooking, add 2 tbsp butter, smashed garlic, and thyme to the pan. Tilt the pan and spoon the melted garlic butter over the steaks.
04 - Transfer steaks to a plate, tent loosely with foil, and let rest.
05 - For the sauce, wipe out the skillet. Add 2 tbsp butter and minced garlic. Sauté over medium heat for 1 minute until fragrant.
06 - Pour in broth and bring to a simmer, scraping up any browned bits.
07 - Add cream, cream cheese, salt, and pepper. Whisk until cream cheese is melted and the mixture is smooth.
08 - Stir in Parmesan cheese and simmer for 2–3 minutes until thickened.
09 - Return steaks to the pan, spoon sauce over, and heat for 1–2 minutes. Serve steaks with sauce and garnish with chopped parsley.

# Expert Advice:

01 -
  • The cream sauce comes together in minutes but tastes like something you would order at a fancy steakhouse
  • Perfect for dinner parties because most of the work happens in one pan
  • Leftovers reheat beautifully for an impressive lunch the next day
02 -
  • Cold steaks seize up when they hit the pan, so that 20 minute rest period is non negotiable for even cooking
  • Do not move the steaks while searing or you will break the crust formation that creates those beautiful browned bits
  • The sauce will continue thickening off the heat, so remove it from the pan slightly earlier than you think is necessary
03 -
  • Invest in a good meat thermometer, because touch testing steak accurately takes years of practice
  • Let your pan get properly hot before adding the steak, or you will end up steaming instead of searing
  • Finish the sauce off the heat if it starts to look grainy, as high heat can sometimes break the cream

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