Looking for a restaurant-quality meal without the fancy price tag? This garlic butter steak is the answer for your next date night. It feels special but stays very simple to make.
You can create a gourmet experience in your own kitchen. This recipe delivers tender meat and a velvety sauce. It is the ultimate way to treat yourself tonight.
Why This Recipe Is a Winner
This dish is perfect for a cozy winter evening. You get incredible flavor with very little cleanup. It is much more budget-friendly than a steakhouse. The rich sauce feels like a total luxury.
The combination of garlic and thyme is classic. It makes your home smell absolutely wonderful. Your family will think you spent hours cooking. Ready in just 35 minutes, it fits any schedule.
How It Comes Together
You will start by searing the meat in a hot pan. This creates a beautiful golden-brown crust. Then you will baste the steak with foaming butter. This technique keeps the meat juicy.
The sauce is made in a separate small pan. It is a simple mix of cream and cheese. Even if you are a beginner, you can master this. It is a foolproof way to impress anyone.
Ingredients You’ll Need
These simple ingredients create a very deep flavor profile.
- 2 (12-ounce) Ribeye or New York Strip steaks
- 1 tablespoon Kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons grapeseed oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, smashed
- 3 sprigs fresh thyme
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh parsley, finely chopped
Step-by-Step Directions
- Remove steaks from refrigerator 30 minutes before cooking to reach room temperature; pat dry thoroughly with paper towels to ensure a proper sear.
- Season all sides of the steaks generously with kosher salt and cracked black pepper.
- Heat a heavy cast-iron skillet over high heat until smoking; add grapeseed oil and swirl to coat the surface.
- Carefully place steaks in the skillet and sear for 3 to 4 minutes per side until a dark golden-brown crust forms.
- Reduce heat to medium; add the butter, smashed garlic cloves, and thyme sprigs to the skillet.
- Tilt the pan and use a large spoon to continuously baste the steaks with the foaming garlic butter for 2 to 3 minutes until internal temperature reaches 130°F (54°C) for medium-rare.
- Transfer steaks to a warm plate and rest for 10 minutes to allow juices to redistribute.
- In a separate small saucepan, bring the heavy cream to a gentle simmer over medium heat.
- Whisk in the grated Parmesan cheese and garlic powder, stirring constantly until the cheese is melted and the sauce has thickened.
- Slice the rested steaks against the grain, drape with the Parmesan cream sauce, and garnish with fresh parsley.
Best Ways to Enjoy It
Serve this sliced steak warm with the sauce drizzled over. It pairs beautifully with creamy mashed potatoes. Add some roasted asparagus for a fresh crunch. Set the table and enjoy a quiet night in.
Storage & Reheating
Store any leftovers in an airtight container for three days. Keep the sauce in a separate small jar. Reheat the steak gently in a low oven. Warm the sauce on the stove with a splash of milk.
Recipe Tips
- Always pat your steaks very dry before seasoning.
- Don’t skip the 10-minute resting period for the meat.
- Use a cast-iron skillet for the best crust.
- Keep the cream at a gentle simmer, never a boil.
- Add a pinch of red pepper flakes for heat.
- Double the sauce if you love extra creaminess.
- Use fresh thyme for the best aromatic results.
Easy Flavor Ideas
- Swap parmesan for blue cheese for a bold twist.
- Use rosemary instead of thyme for an earthy scent.
- Add sautéed mushrooms to the sauce for extra texture.
- Try this with a thick-cut pork chop instead.
Common Questions
Can I use milk instead of heavy cream?
Heavy cream is best for a thick, velvety sauce. Milk will be too thin and may curdle. Use the cream for the best results.
How do I know the steak is done?
Use a meat thermometer for accuracy. Aim for 130°F for a perfect medium-rare. The temperature will rise slightly while resting.
What if I don’t have a cast-iron skillet?
Any heavy-bottomed pan will work for this recipe. Just ensure it can handle high heat. Stainless steel is a great alternative.
I hope this cozy meal makes your evening extra special. It is the perfect way to share a delicious moment. Happy cooking!
— Lidia
Perfect Garlic Butter Steak With Parmesan Cream Sauce
Ingredients
- 2 (12-ounce) Ribeye or New York Strip steaks
- 1 tablespoon Kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons grapeseed oil
- 3 tablespoons unsalted butter
- 4 cloves garlic , smashed
- 3 sprigs fresh thyme
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh parsley, finely chopped
Instructions
- Remove steaks from refrigerator 30 minutes before cooking to reach room temperature; pat dry thoroughly with paper towels to ensure a proper sear.
- Season all sides of the steaks generously with kosher salt and cracked black pepper.
- Heat a heavy cast-iron skillet over high heat until smoking; add grapeseed oil and swirl to coat the surface.
- Carefully place steaks in the skillet and sear for 3 to 4 minutes per side until a dark golden-brown crust forms.
- Reduce heat to medium; add the butter, smashed garlic cloves, and thyme sprigs to the skillet.
- Tilt the pan and use a large spoon to continuously baste the steaks with the foaming garlic butter for 2 to 3 minutes until internal temperature reaches 130°F (54°C) for medium-rare.
- Transfer steaks to a warm plate and rest for 10 minutes to allow juices to redistribute.
- In a separate small saucepan, bring the heavy cream to a gentle simmer over medium heat.
- Whisk in the grated Parmesan cheese and garlic powder, stirring constantly until the cheese is melted and the sauce has thickened.
- Slice the rested steaks against the grain, drape with the Parmesan cream sauce, and garnish with fresh parsley.
