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.