Steak with Garlic Parmesan Cream Sauce
By ladydee009
Perfectly tender, juicy steak is served with the most velvety cream sauce that just melts in your mouth! SO GOOD!!!
Ingredients
- GARLIC PARMESAN CREAM SAUCE:
- 4 (12-ounce) rib-eye steaks, 1 1/4-inch-thick, room temperature
- 4 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley leaves, chopped
- 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 to taste
- 1/2 cup fresh Parmesan, grated
- 1 ounce cream cheese, room temperature
- Kosher salt and freshly ground black pepper, to taste
Details
Servings 8
Preparation time 20mins
Cooking time 30mins
Adapted from damndelicious.net
Preparation
Step 1
GARLIC PARMESAN CREAM SAUCE:
Melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 to 2 minutes. Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in beef broth, basil and oregano. Cook, whisking constantly, until incorporated, about 1 to 2 minutes. Stir in heavy cream, Parmesan and cream cheese until slightly thickened, about 1 to 2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.
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 to 5 minutes for medium-rare, flipping once. Let rest for 3 to 5 minutes.
Serve immediately with garlic parmesan cream sauce, garnished with parsley, if desired.
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