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Pan-seared Garlic Butter Steak topped with creamy Parmesan sauce and fresh parsley in a cast iron skillet

Garlic Butter Steak with Parmesan Cream Sauce

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Calories: 850
Ingredients Method

Ingredients
  

  • 2 (12-ounce) Ribeye or New York Strip steaks
  • 2 tablespoons neutral high-smoke point oil
  • 4 tablespoons unsalted butter, divided
  • 3 cloves garlic , minced
  • 1 sprig fresh rosemary
  • 1/2 cup heavy cream
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon fresh parsley, finely chopped

Method
 

  1. Remove steaks from refrigeration 30 minutes prior to cooking to reach room temperature.
  2. Pat steaks completely dry with paper towels and season aggressively on all sides with salt and black pepper.
  3. Heat oil in a heavy cast-iron skillet over medium-high heat until the oil reaches its smoke point.
  4. Place steaks in the skillet and sear for 3 to 4 minutes per side until a deep crust forms.
  5. Reduce heat to medium; add 2 tablespoons of butter, minced garlic, and the rosemary sprig to the pan.
  6. Tilt the skillet and use a large spoon to continuously baste the steaks with the foaming garlic butter for 1 to 2 minutes.
  7. Remove steaks from the skillet and transfer to a warm plate to rest for 5 to 7 minutes.
  8. Discard excess fat from the skillet but retain the browned bits (fond); return to medium-low heat.
  9. Add remaining 2 tablespoons of butter, heavy cream, and Dijon mustard to the skillet, whisking to deglaze the pan.
  10. Simmer for 2 to 3 minutes until the liquid reduces slightly, then whisk in the Parmesan cheese until smooth.
  11. Adjust sauce seasoning and serve over the sliced rested steaks, garnished with chopped parsley.