STEAK WITH GARLIC PARMESAN CREAM SAUCE

By charlotteh371

Ingredients

• DIRECTIONS:
• 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
• FOR THE GARLIC PARMESAN CREAM SAUCE
• 1/4 cup unsalted butter
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup beef broth, or more, as needed
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 cup heavy cream, or more, as needed
• 1/2 cup freshly grated Parmesan
• 1 ounce cream cheese, at room temperature
• Kosher salt and freshly ground black pepper, to taste
• 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.

Preparation

Step 1

Preheat oven to broil. Place an oven-proof skillet in the oven.
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.
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.
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.
Serve immediately with garlic parmesan cream sauce, garnished with parsley, if desired.
NOTES:
*T-bone, filet mignon or New York strip steak can also be used.