Garlic butter steak with parmesan cream sauce is what happens when you sear a perfect steak, make a ridiculously rich sauce with garlic, butter, cream, and cheese, then pour it over everything and pretend you’re at an expensive steakhouse. I made garlic butter steak with parmesan cream sauce for an anniversary dinner at home and my partner asked how much I spent on it, assuming it cost a fortune. The steaks were on sale for $12 total. The rest was pantry ingredients. Sometimes fancy is just knowing the right techniques.
Garlic butter steak with parmesan cream sauce features perfectly seared steak finished with garlic herb butter, topped with a silky cream sauce loaded with parmesan that’s savory, rich, and exactly what you want to soak up with every bite of meat. It tastes like something you’d order at a white-tablecloth restaurant but you’re making it in your own kitchen in about 30 minutes. The combination of buttery steak and creamy parmesan sauce is basically peak indulgence.
Best part? Garlic butter steak with parmesan cream sauce looks and tastes way more complicated than it actually is. Sear steak, rest it, make sauce in the same pan, serve. That’s it. No special equipment, no advanced techniques, just good timing and a willingness to use lots of butter and cream.
Why Garlic Butter Steak with Parmesan Cream Sauce Beats Restaurant Steaks
Restaurant steak with cream sauce costs $35-50 per person and you have no control over doneness or seasoning. Homemade garlic butter steak with parmesan cream sauce costs maybe $20 total for two people and you make it exactly how you like it – doneness, garlic level, cheese amount, everything. Plus no reservations, no tipping, no getting dressed up if you don’t want to.
I made garlic butter steak with parmesan cream sauce for my parents’ anniversary and my dad who’s grilled steak for 40 years said it was “restaurant quality.” From him that’s basically a Michelin star. When you can impress someone who’s cooked the same protein hundreds of times, you’ve nailed the recipe.
Here’s why you need garlic butter steak with parmesan cream sauce:
- Tastes like $50 steakhouse meal, costs $10 per serving
- The parmesan cream sauce is absolutely addictive
- Perfect for date nights, anniversaries, impressing people
- Faster than driving to a restaurant and waiting for a table
- The garlic butter makes steak unbelievably flavorful
- Sauce is easy but looks impossibly fancy
Plus garlic butter steak with parmesan cream sauce works for people who claim they “can’t cook steak properly.” This recipe walks you through exactly how to get perfect crust and doneness every time. Follow the steps and you’ll nail it :/
What You Need for Garlic Butter Steak with Parmesan Cream Sauce
For the Steaks
Protein:
- Ribeye, New York strip, or filet mignon (2 steaks – 8-10 oz each, 1-1½ inches thick)
- Room temperature (take out of fridge 30 minutes before cooking)
Seasoning:
- Coarse salt (1 teaspoon per steak)
- Freshly cracked black pepper (½ teaspoon per steak)
- High-heat oil (vegetable, canola, or avocado – for searing)
Why these cuts: Ribeye has most marbling and flavor. NY strip is leaner but still tender. Filet is most tender but mild flavored. All work great with this sauce.
For the Garlic Herb Butter
Butter:
- Unsalted butter (4 tablespoons softened)
- Fresh garlic (3 cloves minced)
- Fresh thyme (1 tablespoon chopped – or 1 teaspoon dried)
- Fresh rosemary (1 teaspoon chopped – or ½ teaspoon dried)
- Fresh parsley (2 tablespoons chopped)
- Salt (¼ teaspoon)
Why compound butter matters: The herbs and garlic melt into the hot steak and create flavor that’s impossible to achieve with just seasoning.
For the Parmesan Cream Sauce
Base:
- Butter (2 tablespoons)
- Garlic (4 cloves minced)
- Shallot (1 small minced – or ¼ cup minced onion)
Liquid:
- Dry white wine (½ cup – or use beef broth)
- Heavy cream (1 cup)
- Beef or chicken broth (½ cup)
Cheese and Seasoning:
- Parmesan cheese (¾ cup freshly grated – not the powdered stuff)
- Dijon mustard (1 teaspoon)
- Fresh thyme (1 teaspoon)
- Salt and pepper (to taste)
- Red pepper flakes (pinch – optional)
Optional Additions:
- Worcestershire sauce (1 teaspoon – adds umami)
- Cream cheese (2 oz – makes sauce extra silky)
Why fresh parmesan is essential: Pre-grated cheese has anti-caking agents that prevent smooth melting. Grate it yourself for silky sauce.
For Serving
Sides:
- Mashed potatoes (classic pairing)
- Roasted asparagus or green beans
- Garlic bread (for soaking up sauce)
- Simple arugula salad
Garnish:
- Extra fresh parsley (chopped)
- Extra parmesan (shaved)
- Cracked black pepper
Equipment You Actually Need
- Heavy cast iron skillet or heavy-bottomed pan
- Tongs for flipping
- Meat thermometer (critical for perfect doneness)
- Small saucepan or same skillet (for sauce)
- Aluminum foil (for resting steak)
How to Make Garlic Butter Steak with Parmesan Cream Sauce
Step 1: Prepare the Compound Butter
Mix softened butter with minced garlic, thyme, rosemary, parsley, and salt in a small bowl.
Mix until well combined – herbs and garlic should be evenly distributed.
Shape into a log on plastic wrap, roll up, and refrigerate until needed. Or just keep in bowl.
This can be made days ahead – keeps in fridge for a week, freezer for 3 months.
Step 2: Prep and Season Steaks
Remove steaks from fridge 30 minutes before cooking. Room temperature steaks cook more evenly.
Pat steaks completely dry with paper towels on all sides. Dry surface = better crust.
Season generously with coarse salt and cracked black pepper on both sides and edges. Press seasoning into meat.
Let seasoned steaks sit while you prep everything else. Don’t season hours ahead or salt draws out moisture.
Step 3: Sear the Steaks
Heat cast iron skillet over high heat for 3-4 minutes until very hot – a drop of water should sizzle and evaporate immediately.
Add thin layer of high-heat oil. Heat until shimmering but not smoking.
Carefully place steaks in pan. Don’t move them – resist the urge to fiddle. Let them sear undisturbed 3-4 minutes until deep golden crust forms.
Flip once. Cook another 3-4 minutes for medium-rare (adjust for desired doneness and steak thickness).
Use meat thermometer:
- Rare: 120-125°F
- Medium-rare: 130-135°F
- Medium: 135-145°F
- Medium-well: 145-155°F
Critical tip: Pull steaks 5 degrees before target temp – they continue cooking while resting.
Step 4: Finish with Garlic Herb Butter
When steaks are nearly done, add a tablespoon of compound butter on top of each steak.
Let butter melt over the hot meat in the last minute of cooking.
Tilt pan and use spoon to baste steaks with melted garlic butter – this is key for flavor.
Transfer steaks to plate or cutting board. Top with more compound butter.
Tent loosely with aluminum foil. Rest 5-10 minutes. Don’t skip resting – juices redistribute and steak stays juicy.
Step 5: Make the Parmesan Cream Sauce
While steaks rest, make the sauce. Use same pan if it’s not too dark/burned. Otherwise use separate saucepan.
Reduce heat to medium. Add butter, let it melt.
Add minced garlic and shallot. Cook 1-2 minutes until fragrant and softened. Don’t let garlic brown.
Pour in white wine (or broth). Scrape up any browned bits from steak – that’s flavor. Let wine simmer 2-3 minutes until reduced by half.
Add heavy cream and broth. Bring to gentle simmer.
Reduce heat to low. Stir in grated parmesan gradually, stirring constantly until melted and smooth.
Add Dijon mustard, thyme, and Worcestershire if using.
Season with salt and pepper. Taste and adjust – sauce should be rich, savory, cheesy with hint of garlic.
If too thick, add splash of cream or broth. If too thin, simmer 2-3 more minutes.
Pro tip: Don’t boil aggressively or cream can break. Keep at gentle simmer.
Step 6: Plate and Serve
Place rested steaks on plates. Pour generous amount of parmesan cream sauce over each steak.
Garnish with fresh chopped parsley and extra parmesan if desired.
Serve immediately while steaks are hot and sauce is creamy.
Garlic butter steak with parmesan cream sauce is rich so serve with simple sides that won’t compete – roasted vegetables, mashed potatoes, or crusty bread for soaking up sauce.
This is special occasion food meant to be savored, not rushed.
Creative Variations Worth Trying
Mushroom Parmesan Steak
Sauté sliced mushrooms with the garlic and shallots. Add to cream sauce. Earthy mushrooms complement beef beautifully.
Sun-Dried Tomato Cream Sauce
Add chopped sun-dried tomatoes to sauce. Use some of the oil from the jar. Adds tangy sweetness that balances richness.
Blue Cheese Cream Sauce
Replace half the parmesan with crumbled blue cheese. More pungent and bold. For blue cheese lovers only.
Peppercorn Cream Sauce
Add 2 tablespoons cracked black peppercorns to sauce. Classic steakhouse flavor with serious pepper bite.
Lemon Herb Cream Sauce
Add lemon zest and juice to cream sauce. Use more fresh herbs. Brighter, lighter finish that cuts the richness.
Bourbon Cream Sauce
Replace wine with bourbon. Add splash of beef broth. Deglaze pan with bourbon carefully – it can flame. Southern steakhouse style.
Garlic Butter Steak with Parmesan Cream Sauce
Equipment
- Cast iron skillet or heavy-bottomed pan
- Tongs
- Meat thermometer
- Small saucepan (optional)
- Plastic wrap (for butter)
- Aluminum foil (for resting steak)
Ingredients
- 2 ribeye, NY strip, or filet mignon steaks (8–10 oz each)
- 2 tsp coarse salt
- 1 tsp fresh cracked black pepper
- 1 tbsp high-heat oil (vegetable, canola, avocado)
- 4 tbsp unsalted butter, softened (for compound butter)
- 3 cloves garlic, minced (for compound butter)
- 1 tbsp fresh thyme, chopped (or 1 tsp dried)
- 1 tsp fresh rosemary, chopped (or ½ tsp dried)
- 2 tbsp fresh parsley, chopped
- 0.25 tsp salt (for compound butter)
- 2 tbsp butter (for sauce)
- 4 cloves garlic, minced (for sauce)
- 1 shallot, minced (or ¼ cup minced onion)
- 0.5 cup dry white wine (or beef broth)
- 1 cup heavy cream
- 0.5 cup beef or chicken broth
- 0.75 cup parmesan cheese, freshly grated
- 1 tsp Dijon mustard
- 1 tsp fresh thyme
- 1 tsp Worcestershire sauce (optional)
- 2 oz cream cheese (optional)
- 1 pinch red pepper flakes (optional)
- salt and pepper to taste (for sauce)
- extra parsley or shaved parmesan for garnish
Instructions
- Mix softened butter with garlic, thyme, rosemary, parsley, and salt until combined. Shape into a log or keep in bowl. Chill until needed.
- Remove steaks from fridge 30 minutes early. Pat dry and season all sides with salt and pepper. Let sit at room temp while prepping.
- Heat cast iron pan on high for 3–4 mins. Add oil. Sear steaks 3–4 mins per side without moving. Use thermometer to check doneness. Pull 5°F before target temp.
- Top steaks with garlic butter. Spoon melted butter over while still in pan. Remove steaks, top with more butter, and rest 5–10 minutes under foil.
- In same pan or small saucepan, melt butter over medium. Add garlic and shallot. Sauté 1–2 mins. Add wine, reduce by half. Stir in cream and broth, bring to gentle simmer.
- Reduce heat. Stir in parmesan gradually until melted. Add mustard, thyme, Worcestershire, salt, pepper, and optional cream cheese. Simmer gently until smooth.
- Plate steaks. Spoon parmesan cream sauce over. Garnish with fresh herbs and extra cheese. Serve hot with mashed potatoes or greens.
Notes
Nutrition
Frequently Asked Questions
My steak is tough and chewy – what happened?
Overcooked or didn’t rest. Use meat thermometer for accuracy and always rest steaks 5-10 minutes after cooking. Also make sure you’re using good quality tender cuts.
The sauce broke and looks curdled – why?
Heat was too high or you added cold cheese to hot cream. Keep sauce at gentle simmer (not boiling) and make sure cheese is room temperature before adding.
I don’t have a cast iron skillet – can I still make this?
Any heavy-bottomed skillet works. Stainless steel is fine. Avoid thin pans that don’t retain heat well – they won’t sear properly.
How do I know when steak is done without thermometer?
Press test: Rare feels soft like base of thumb. Medium-rare slightly firmer. Medium feels like touching your palm. But honestly, buy a thermometer – it’s the only reliable way.
The sauce is too thin and runny – help?
Simmer longer to reduce and thicken. Or mix 1 teaspoon cornstarch with 1 tablespoon cold water, stir in, simmer until thickened. More cheese also helps.
Can I make the sauce ahead of time?
Better made fresh but you can make it 1 hour ahead and reheat gently. Add splash of cream when reheating to restore consistency.
My steak didn’t get a good crust – what went wrong?
Pan wasn’t hot enough, steak was wet, or you moved it too soon. Make sure pan is screaming hot, steaks are bone dry, and don’t flip until crust forms (3-4 minutes).
