Garlic Butter Steak with Parmesan Cream Sauce My Simple Take (Print Version)

Master Garlic Butter Steak with Parmesan Cream Sauce! My easy, authentic recipe shares personal tips, kitchen mishaps, and how to get that rich, creamy perfection.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: High Protein

# Ingredients:

→ Main Ingredients

01 - 2 (1.5-inch thick) boneless ribeye or New York strip steaks
02 - 2 tbsp olive oil

→ Flavor Boosters & Seasonings

03 - 4 tbsp unsalted butter
04 - 4-5 cloves fresh garlic, minced
05 - 3-4 sprigs fresh thyme
06 - Salt, to taste
07 - Freshly ground black pepper, to taste

→ Parmesan Cream Sauce

08 - 1 cup heavy cream
09 - 1/2 cup freshly grated Parmesan cheese

→ Garnish

10 - Fresh parsley, chopped (optional)

# Instructions:

01 - Okay, first things first: pull your steaks out of the fridge at least 30 minutes before you plan to cook them. This lets them come to room temperature, which helps them cook more evenly. Pat them super dry with paper towels—this is a non-negotiable step for getting that amazing crust, I swear. Then, season them generously all over with salt and freshly ground black pepper. Don't be shy here; it feels like a lot, but it really makes the flavor pop in your Garlic Butter Steak. I always forget this part if I'm distracted, and the difference is noticeable!
02 - Heat a heavy-bottomed skillet, preferably cast iron, over medium-high heat until it's smoking slightly. Add a tablespoon of olive oil. Once hot, carefully place your steaks in the skillet. Sear for 2-3 minutes per side for a beautiful golden-brown crust. This is where the magic happens, where you get that incredible texture. Don't move them around too much, just let them do their thing! I once flipped them too early and lost half the crust. Oops, lesson learned!
03 - Reduce the heat to medium. Add the unsalted butter, minced garlic, and fresh thyme sprigs to the pan. Once the butter is melted and foamy, tilt the pan slightly and, using a spoon, baste the steak continuously with the fragrant garlic butter for another 2-4 minutes, flipping occasionally. This step is key for infusing that delicious garlic butter flavor into your Garlic Butter Steak. It smells absolutely incredible at this point!
04 - Transfer the steaks to a cutting board and let them rest for at least 5-10 minutes. This is crucial! Resting allows the juices to redistribute throughout the meat, ensuring a tender, juicy steak. If you cut into it too soon, all those beautiful juices will just run out, and we don't want that. Trust me, I've been impatient before, and it was a regret.
05 - While the steak rests, use the same skillet (don't clean it, those pan drippings are liquid gold!). Add the heavy cream to the skillet over medium-low heat, stirring to scrape up any browned bits from the bottom. Let it simmer gently for 2-3 minutes until it starts to thicken slightly. Keep an eye on it; you don't want it to boil vigorously. I always stir constantly here to prevent any scorching, which I've definitely done on a chaotic weeknight!
06 - Remove the skillet from the heat and stir in the freshly grated Parmesan cheese until it's completely melted and the sauce is smooth and creamy. Taste and adjust seasoning if needed. Slice your rested Garlic Butter Steak against the grain, then spoon that glorious Parmesan cream sauce generously over the top. It should look rich and inviting, smelling like heaven. You've earned this, hon!

# Notes:

01 - Patting your steak super dry before searing is the absolute secret to a perfect crust.
02 - Store Garlic Butter Steak leftovers in an airtight container for up to 3 days, but reheat gently to save the sauce.
03 - If you're out of fresh thyme, a tiny pinch of dried thyme or even fresh rosemary works in a pinch.
04 - Serve this Garlic Butter Steak with Parmesan Cream Sauce alongside creamy mashed potatoes to soak up every drop.

# Equipment Needed:

01 - Cast iron skillet
02 - whisk
03 - tongs
04 - meat thermometer
05 - cutting board

# Nutrition (Per Serving):

Calories: 650 kcal
Total Fat: 50g
Total Carbohydrate: 5g
Protein: 45g

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