Garlic Butter Steak Parmesan Cream Sauce (Printable)

Tender seared steak with garlic butter and luxurious Parmesan cream sauce

# What You Need:

→ For the Steak

01 - 4 (6 oz) beef sirloin steaks, about 1-inch thick
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper
04 - 1 tbsp olive oil
05 - 2 tbsp unsalted butter
06 - 4 cloves garlic, smashed
07 - 2 sprigs fresh thyme (or ½ tsp dried thyme)

→ For the Parmesan Cream Sauce

08 - 2 tbsp unsalted butter
09 - 3 cloves garlic, minced
10 - 1 cup heavy cream
11 - ½ cup freshly grated Parmesan cheese
12 - 2 tbsp cream cheese
13 - ¼ tsp ground black pepper
14 - ¼ tsp salt (or to taste)
15 - ¼ cup low-sodium chicken or beef broth
16 - 1 tbsp chopped fresh parsley (for garnish)

# How To Make It:

01 - Remove steaks from the refrigerator 20 minutes before cooking. Pat dry thoroughly with paper towels and season both sides generously with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add steaks and sear for 3–4 minutes per side for medium-rare, or until desired doneness is achieved.
03 - In the last 2 minutes of cooking, add 2 tbsp butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the skillet and continuously spoon the melted garlic butter over the steaks for even basting.
04 - Transfer steaks to a clean plate and tent loosely with aluminum foil. Let rest for at least 5–10 minutes to allow juices to redistribute evenly throughout the meat.
05 - Wipe out the skillet and return to medium heat. Add 2 tbsp butter and minced garlic. Sauté for 1 minute until fragrant, taking care not to burn the garlic.
06 - Pour in chicken or beef broth and bring to a gentle simmer, using a wooden spoon to scrape up any browned bits from the bottom of the pan for added flavor.
07 - Add heavy cream, cream cheese, salt, and pepper to the skillet. Whisk continuously until the cream cheese is completely melted and the mixture is smooth and well-combined.
08 - Stir in freshly grated Parmesan cheese and simmer for 2–3 minutes, stirring frequently, until the sauce has thickened enough to coat the back of a spoon.
09 - Return rested steaks to the pan, spooning the warm sauce generously over each piece. Heat through for 1–2 minutes. Serve immediately, garnished with chopped fresh parsley.

# Expert Tips:

01 -
  • The cream sauce transforms simple steak into something that tastes like it came from a professional kitchen
  • Everything comes together in one pan, making cleanup surprisingly manageable
  • The combination of garlic butter with Parmesan cream creates layers of flavor that feel indulgent without being complicated
02 -
  • Letting the steak rest before slicing is non-negotiable—cutting into it immediately will spill all those juices onto your plate instead of keeping them inside the meat
  • The sauce will continue thickening as it stands off the heat, so remove it from the pan just slightly before it reaches your desired consistency
03 -
  • Pat your steaks completely dry before seasoning—moisture is the enemy of a good sear
  • Invest in an instant-read thermometer if you cook steak often; it takes the guesswork out of doneness

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