Garlic Butter Steak With Parmesan Cream Sauce
On a rainy October evening, the smell of browned butter and garlic drifting from the kitchen felt like a warm blanket — the exact kind of cozy comfort that turns a weeknight dinner into a small celebration.
Introduction
There’s a reason Garlic Butter Steak With Parmesan Cream Sauce is a reader favorite: it combines simple, pantry-friendly ingredients into a silky, indulgent sauce that dresses up a humble steak for any autumn gathering. Home bakers who love seasonal treats will appreciate the technique-driven steps and the way the rich sauce pairs beautifully with roasted root vegetables or a buttery loaf fresh from the oven. If you adore skillet-ready meals, you might also enjoy this savory twist on beef and potatoes found at garlic butter beef bites with potatoes which gives similar cozy vibes with minimal fuss.
Ingredients
Makes 2–4 servings
- 1 lb (450g) boneless beef steak (ribeye or sirloin), room temperature
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/2 cup (120ml) low-sodium beef broth
- 1/2 cup (120ml) heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 tablespoon chopped fresh parsley, for garnish
- Optional: a squeeze of lemon to brighten the sauce
If you like adding a zesty twist, try a recipe inspired by lemon and garlic on the stovetop at lemon garlic butter chicken bites with Parmesan linguine for inspiration on balancing rich sauces with citrus.
Step-by-step Instructions
- Prep the steak
- Pat the steak dry with paper towels and season both sides generously with salt and pepper. Let it rest at room temperature for 20–30 minutes so it cooks evenly.
- Sear the steak
- Heat a heavy skillet (cast iron is ideal) over medium-high heat and add olive oil. When shimmering, add the steak and sear 3–4 minutes per side for medium-rare (adjust time for thickness and desired doneness). Remove steak to a cutting board and tent with foil to rest.
- Make the garlic butter base
- Reduce heat to medium, add butter to the same pan, and once melted, add minced garlic and shallot. Sauté gently 1–2 minutes until fragrant but not browned.
- Deglaze and build the sauce
- Pour in the beef broth to deglaze the pan, scraping up any browned bits. Let simmer 2–3 minutes, then stir in the cream and bring to a low simmer.
- Finish with Parmesan and herbs
- Whisk in the grated Parmesan until melted and the sauce is smooth. Add thyme and season to taste with salt and pepper. If the sauce is too thick, thin with a splash more broth or cream.
- Serve
- Slice the steak against the grain, spoon the Parmesan cream sauce over the top, and garnish with parsley. A squeeze of lemon can lift the flavors just before serving.
Tips for Success
- Use a hot pan and dry steak for a perfect sear. Patting the steak dry is a small step that makes a big difference.
- Let the meat rest after searing — this keeps juices locked in.
- Grate your Parmesan fresh rather than using pre-shredded cheese for a smoother sauce.
- If your sauce breaks, whisk in a tablespoon of cold butter off the heat to bring it back together.
- For a make-ahead idea, prepare the sauce in advance and gently rewarm before serving. For more sauce and pairing ideas, check this guide to complementary flavors at best sauces to eat with salmon which also applies to matching textures and tastes.
Possible Variations
- Gluten-free: This recipe is naturally gluten-free as written; just verify your broth and Parmesan labels if you’re highly sensitive.
- Streusel topping (seasonal twist): For a playful, baker-friendly contrast, make a savory streusel (cold butter, breadcrumbs, herbs) and toast it briefly in a skillet to sprinkle over roasted vegetables served alongside the steak. For an autumn-themed dessert to follow, try pairing with a fun brunch-for-dinner idea like Black Cat Waffles with Whipped Cream for a festive finish.
- Slow-cooker option: Brown the steak, then finish the sauce on the stove or use a slow-cooker method inspired by slow-cooker garlic butter steak bites and potatoes for hands-off cooking (note: texture will be more braised).
Storage Recommendations
- Refrigerate any leftover steak and sauce together in an airtight container for up to 3 days.
- Reheat gently on the stove over low heat, adding a splash of cream or broth to loosen the sauce; avoid high heat to prevent the cream from splitting.
- Freezing: You can freeze the cooked steak and sauce for up to 2 months, but texture may change slightly. Thaw overnight in the fridge before reheating.
Conclusion
This Garlic Butter Steak With Parmesan Cream Sauce is a comforting, elegant dish that’s perfect for cozy fall dinners or a special weekend treat. The recipe invites creativity — from gluten-free tweaks to a crunchy streusel contrast — and pairs wonderfully with roasted roots, crusty bread, or a simple buttered noodle. For a similar take on skillet-browned steak bites with a rich sauce, explore a detailed version at a complementary garlic butter steak bites recipe, or find another variation with sourcing tips at an alternate garlic butter steak bites recipe with Parmesan cream sauce.
Frequently Asked Questions (from Google Search)
- How long should I rest steak after cooking?
- Rest steak for 5–10 minutes for thinner cuts and up to 10–15 minutes for thicker steaks to allow juices to redistribute and keep the meat tender.
- Can I make the Parmesan cream sauce dairy-free?
- Yes: substitute heavy cream with a full-fat plant-based cream and use a dairy-free Parmesan-style alternative; note texture and flavor will vary slightly.
- What cut of steak is best for this recipe?
- Ribeye and sirloin are great choices for flavor and tenderness. Choose a cut about 1-inch thick for even cooking in a skillet.
- How do I prevent the cream sauce from separating?
- Cook the sauce gently over low to medium heat, add cheese off the highest heat, and avoid boiling. If it begins to separate, whisk in a small knob of cold butter or a splash of cream off the heat to bring it back together.
Garlic Butter Steak With Parmesan Cream Sauce
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A cozy, indulgent dish featuring perfectly seared steak topped with a creamy Parmesan sauce, perfect for fall dinners.
Ingredients
- 1 lb (450g) boneless beef steak (ribeye or sirloin), room temperature
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/2 cup (120ml) low-sodium beef broth
- 1/2 cup (120ml) heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 tablespoon chopped fresh parsley, for garnish
- Optional: a squeeze of lemon to brighten the sauce
Instructions
- Pat the steak dry with paper towels and season both sides generously with salt and pepper. Let it rest at room temperature for 20–30 minutes.
- Heat a heavy skillet over medium-high heat and add olive oil. When shimmering, add the steak and sear 3–4 minutes per side for medium-rare.
- Remove the steak to a cutting board and tent with foil to rest.
- Reduce heat to medium, add butter to the same pan, and once melted, add minced garlic and shallot. Sauté gently for 1–2 minutes.
- Pour in the beef broth to deglaze the pan, scraping up any browned bits. Let simmer for 2–3 minutes, then stir in the cream and bring to a low simmer.
- Whisk in the grated Parmesan until melted and the sauce is smooth. Add thyme and season to taste with salt and pepper.
- Slice the steak against the grain, spoon the Parmesan cream sauce over the top, and garnish with parsley. Serve with a squeeze of lemon if desired.
Notes
For a make-ahead idea, prepare the sauce in advance and gently rewarm before serving. Use fresh Parmesan for smoother sauce texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American