Steak with Garlic Parmesan Cream Sauce
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
8 servings
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Course
Main Course
Steak with Garlic Parmesan Cream Sauce
Description
This recipe prepares rib-eye steaks at room temperature seasoned simply with salt and pepper, then seared in an oven-safe skillet to form a dark crust before broiling to desired doneness. Meanwhile, a garlic Parmesan cream sauce is made by cooking minced garlic in butter, whisking in flour to form a roux, then gradually adding beef broth and herbs. Heavy cream, Parmesan, and cream cheese enrich the sauce to a creamy consistency balanced by the dried basil and oregano.
The resulting sauce offers a smooth texture with cheesy and garlicky notes that pair well with the robust flavor and meaty texture of the rib-eye steaks. Cooking the sauce and meat separately allows control over texture and flavor development.
While rib-eye is used here, alternatives like T-bone, filet mignon, or New York strip steaks may be substituted. The dish is suitable for a hearty dinner, pairing well with simple sides to let the sauce and steak stand out.
Ingredients
- 4 rib-eye steak 12-ounce, 1 1/4-inch-thick, at room temperature
- 4 tablespoons olive oil
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons parsley chopped fresh leaves
For the garlic parmesan cream sauce
- ¼ cup butter unsalted
- 4 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup beef broth or more, as needed
- 1 teaspoon basil dried
- ½ teaspoon oregano dried
- ½ cup heavy cream or more, as needed
- ½ cup Parmesan Cheese freshly grated
- 1 ounce cream cheese at room temperature
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in beef broth, basil and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream, Parmesan and cream cheese until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.
- Preheat oven to broil. Place an oven-proof skillet in the oven.
- Using paper towels, pat both sides of the steak dry. Drizzle with olive oil; season with salt and pepper, to taste. Remove skillet from the oven and heat over medium-high heat.
- Place the steak in the middle of the skillet and cook until a dark crust has formed, about 1 minutes. Using tongs, flip, and cook for an additional 60 seconds.
- Place skillet into the oven and cook until desired doneness is reached, about 4-5 minutes for medium-rare, flipping once. Let rest for 3-5 minutes.
- Serve immediately with garlic parmesan cream sauce, garnished with parsley, if desired.
Notes
- Alternative steaks such as T-bone, filet mignon, or New York strip can be used instead of rib-eye.
User Reviews
Overall Rating
4.9
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