Garlic Butter Steak Parmesan Cream (Printable)

Juicy seared steak medallions with rich garlic butter and luscious Parmesan cream sauce—perfect for elegant home dining.

# 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:

01 - Remove steaks from the refrigerator 20 minutes before cooking. Pat dry and season both sides with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add steaks and sear 3–4 minutes per side for medium-rare, or until desired doneness.
03 - In the last 2 minutes of cooking, add 2 tbsp butter, smashed garlic, and thyme to the pan. Tilt the pan and spoon the melted garlic butter over the steaks.
04 - Transfer steaks to a plate, tent loosely with foil, and let rest.
05 - For the sauce, wipe out the skillet. Add 2 tbsp butter and minced garlic. Sauté over medium heat for 1 minute until fragrant.
06 - Pour in broth and bring to a simmer, scraping up any browned bits.
07 - Add cream, cream cheese, salt, and pepper. Whisk until cream cheese is melted and the mixture is smooth.
08 - Stir in Parmesan cheese and simmer for 2–3 minutes until thickened.
09 - Return steaks to the pan, spoon sauce over, and heat for 1–2 minutes. Serve steaks with sauce and garnish with chopped parsley.

# Expert Tips:

01 -
  • Restaurant quality results without leaving your house or spending a fortune
  • The cream sauce comes together in minutes but tastes like it simmered all day
  • Leftovers reheat beautifully and somehow taste even better the next day
02 -
  • Don't rush the resting time, cutting into steak immediately lets all the juices escape onto the plate
  • The sauce will continue thickening as it sits off the heat, so remove it slightly earlier than you think
  • If your sauce breaks or looks grainy, whisk in an extra teaspoon of cold cream cheese
03 -
  • Invest in a good instant-read thermometer, 130 degrees internal means medium-rare every time
  • Grate your own Parmesan from a wedge, the flavor difference is worth the extra effort

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