The Ultimate Garlic Butter Steak with Parmesan Cream Sauce

Ingredients for Garlic Butter Steak with Parmesan Cream Sauce Made Easy

• 2 (1.5-inch thick) ribeye or sirloin steaks: Star protein, offering incredible flavor and tenderness. Choose well-marbled cuts for the ultimate juicy garlic butter steak.
• 1 ½ cups heavy cream: Creates the luxurious, velvety base for the parmesan cream sauce. Use full-fat for the richest texture.
• 1 cup (packed) Parmesan cheese, freshly grated: Essential salty, nutty foundation of the creamy sauce. Always grate fresh from a block for superior taste.
• ½ cup (1 stick) unsalted butter: Forms rich garlic butter for basting, adding incredible flavor to the sauce. Unsalted allows precise salt control.
• 2 tablespoons olive oil: Perfect for searing the steak to a beautiful crust and preventing sticking. Use a good quality extra virgin olive oil.
• 6 cloves garlic, minced: Pungent aromatic that infuses both the steak and sauce with irresistible flavor. Use fresh garlic, not powdered.
• 1 medium shallot, finely diced: Provides delicate, sweet onion flavor to the parmesan sauce without overpowering it. Dice very finely for best integration.
• ½ cup beef broth: Adds depth and richness to the parmesan cream sauce, balancing the dairy. Choose low-sodium for better control.
• 1 teaspoon Worcestershire sauce: Secret weapon, adding umami and complexity to the steak and sauce. Don’t skip this flavor builder!
• 1 teaspoon kosher salt, plus more to taste: Essential for seasoning the steak and balancing all flavors in the sauce. Season generously, especially the steak.
• ½ teaspoon freshly ground black pepper, plus more to taste: Provides a pungent kick and aromatic warmth to the steak and sauce. Grind fresh for maximum impact.
• ¼ cup fresh parsley, chopped: Brightens the rich dish with a fresh, herbaceous note and vibrant color. A perfect finishing touch.

How to Make Garlic Butter Steak with Parmesan Cream Sauce Made Easy

Prep Ingredients:

Pat steaks dry, then season generously with salt and pepper. Mince garlic, finely dice shallot, and grate Parmesan. This initial prep makes creating the Garlic Butter Steak with Parmesan Cream Sauce Made Easy much smoother.

Sear Steaks:

Heat olive oil in a large skillet over medium-high heat until shimmering. Sear steaks for 3-4 minutes per side until deeply caramelized. Add butter and garlic, basting for the last minute, then remove steaks to rest.

Sauté Aromatics:

In the same skillet, add shallots and remaining minced garlic. Sauté for 1-2 minutes until fragrant and softened, scraping up any browned bits from the pan. This builds a flavorful base for your creamy sauce.

Build Sauce:

Deglaze the pan with beef broth, scraping well. Stir in heavy cream and Worcestershire sauce. Bring to a gentle simmer, then slowly whisk in Parmesan cheese until the sauce emulsifies and thickens.

Finish Sauce:

Continue simmering the sauce gently until it reaches your desired consistency, about 3-5 minutes. Taste and adjust seasonings as needed. This rich, creamy Parmesan sauce is key to your Garlic Butter Steak with Parmesan Cream Sauce Made Easy.

Assemble Dish:

Slice the rested steaks against the grain. Arrange steak on plates, then generously spoon the rich Parmesan cream sauce over the top. Garnish with fresh chopped parsley for a vibrant finish.

Serve Meal:

Serve your incredible Garlic Butter Steak with Parmesan Cream Sauce Made Easy immediately. Pair with mashed potatoes or roasted asparagus for a complete, comforting meal that’s sure to impress everyone.

How to Store Garlic Butter Steak with Parmesan Cream Sauce Made Easy

Store leftover Garlic Butter Steak and Parmesan Cream Sauce in separate, airtight containers. Refrigerate promptly and consume within 3-4 days for the freshest taste. If not stored properly, the steak can dry out and the sauce might separate, a mistake I’ve made before. Always check for off smells before enjoying.

For make-ahead convenience, prep your aromatics and grate Parmesan a day ahead. Reheat steak gently to avoid overcooking, and warm the sauce slowly over low heat, whisking until smooth.

What to Serve with Garlic Butter Steak with Parmesan Cream Sauce Made Easy

Serve the Garlic Butter Steak immediately, generously spooning the rich Parmesan cream sauce over each slice. For an elegant touch, arrange sliced steak fanned out on plates and drizzle sauce artfully. Enjoy this dish warm to appreciate its full flavor and creamy texture. This steak is perfect paired with a robust red wine or a simple green salad for a complete meal.

I personally love to serve this steak alongside creamy mashed potatoes or roasted asparagus. The tender steak and rich sauce create a harmonious bite, and the sides perfectly complement the decadent flavors. It’s a truly satisfying meal to enjoy.

Frequently Asked Questions

→ How do I prevent my Parmesan cream sauce from splitting when making this steak?

To prevent splitting, always whisk in freshly grated Parmesan slowly off the heat. High heat can cause the cheese to seize and separate, creating a lumpy texture. My early attempts often split, so gentle heat is crucial!

→ Can I use pre-shredded Parmesan cheese for The Ultimate Garlic Butter Steak?

No, I strongly advise against using pre-shredded Parmesan. It contains anti-caking agents that prevent it from melting smoothly, making your rich sauce lumpy. Freshly grated is essential for that perfect, creamy emulsification, trust me.

→ How long can I store leftover Garlic Butter Steak and Parm Sauce?

Store leftovers in separate, airtight containers in the refrigerator for 3-4 days. The sauce can separate if not stored properly, and steak dries out. Always check for off smells before reheating and enjoying.

→ Can I make the Garlic Butter Steak with Parmesan Cream Sauce ahead of time?

You can definitely prep components ahead! Mince garlic, dice shallots, and grate Parmesan a day in advance. Reheat the steak gently and warm the sauce slowly over low heat, whisking until smooth for best results.

→ Can I double or halve this Garlic Butter Steak & Parm Sauce recipe?

Yes, you can adjust the recipe. When doubling, use a larger skillet to avoid overcrowding the steaks, ensuring a good sear. When halving, be mindful of sauce consistency, as it might thicken faster.