Steak with Garlic Parmesan Cream Sauce
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
4.9 out of 5 stars
(31)
Ingredients
8 servings
- 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
- 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
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Preparation
Step 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.
Step 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.
Step 3
Preheat oven to broil. Place an oven-proof skillet in the oven.
Step 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.
Step 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.
Step 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.
Step 7
Serve immediately with garlic parmesan cream sauce, garnished with parsley, if desired.
Step 8
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Chef's notes
*T-bone, filet mignon or New York strip steak can also be used.
