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