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Steak with Garlic Parmesan Cream Sauce

Perfectly tender, juicy steak is served with the most velvety cream sauce that just melts in your mouth! SO GOOD!!!

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 8 servings
Course: Main Course

Ingredients

  • 4 12-ounce rib-eye steaks*, 1 1/4-inch-thick, at room temperature
  • 4 tablespoons olive oil
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley leaves
For the garlic parmesan cream sauce
  • ¼ cup unsalted butter
  • 4 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth or more, as needed
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ cup heavy cream or more, as needed
  • ½ cup freshly grated parmesan
  • 1 ounce cream cheese at room temperature
  • Kosher salt and freshly ground black pepper to taste

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Preheat oven to broil. Place an oven-proof skillet in the oven.
  4. 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.
  5. 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.
  6. 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.
  7. Serve immediately with garlic parmesan cream sauce, garnished with parsley, if desired.

Notes

  • *T-bone, filet mignon or New York strip steak can also be used.