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Garlic Butter Steak with Parmesan Cream Sauce

Two perfectly seared steaks topped with rich Parmesan Cream Sauce, ready to eat.
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Follow this recipe to cook a perfectly seared steak and top it with a rich, homemade Parmesan cream sauce.

Ingredients

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  • 2 (8 ounce) Ribeye or New York Strip steaks, about 1.5 inches thick
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • Salt and black pepper to taste
  • 1/2 cup heavy cream
  • 1/4 cup chicken broth
  • 1/2 cup grated Parmesan cheese, freshly grated
  • 1 teaspoon Dijon mustard

Instructions

  1. Pat the steaks dry with paper towels. Season both sides generously with salt and pepper.
  2. Heat the olive oil in a large, heavy-bottomed skillet (cast iron works best) over medium-high heat until shimmering.
  3. Carefully place the steaks in the hot skillet. Sear for 3 to 4 minutes per side until a deep brown crust forms.
  4. Reduce the heat to medium-low. Add 2 tablespoons of butter, the minced garlic, thyme, and rosemary to the skillet.
  5. Tilt the skillet slightly and use a spoon to continuously baste the melting garlic butter over the top of the steaks for 1 to 2 minutes.
  6. Remove the steaks from the skillet and place them on a cutting board. Tent loosely with foil and let them rest for 5 to 10 minutes.
  7. While the steaks rest, make the sauce. Remove the herb sprigs from the skillet.
  8. Add the remaining 2 tablespoons of butter to the skillet over medium heat. Whisk in the Dijon mustard.
  9. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 1 minute.
  10. Reduce the heat to low. Slowly whisk in the heavy cream until the sauce thickens slightly, about 2 minutes.
  11. Remove the skillet from the heat. Stir in the grated Parmesan cheese until the sauce is smooth. Taste and add salt and pepper if needed.
  12. Slice the rested steaks against the grain, if desired, and spoon the Parmesan cream sauce generously over the top.

Notes

  • For medium-rare steak, aim for an internal temperature of 130-135°F. Use a meat thermometer for accuracy.
  • For best flavor, use freshly grated Parmesan cheese rather than pre-shredded varieties.
  • Serve this steak with roasted asparagus or creamy mashed potatoes.

Nutrition

Find it online: https://tastytipster.com/garlic-butter-steak-parmesan-cream-sauce-recipe/