Let Me Tell You About This Steak (And My Messy Kitchen)
Alright, so I have to confess: the first time I made this garlic butter steak with parmesan cream sauce, I accidentally set my oven mitt on fire. (Don’t worry, no steaks were harmed!) I was trying to impress my partner, and honestly, it worked like a charm—minus the slight eau de burnt cotton. The thing is, this is that steak dinner I pull out when I want to turn an average Tuesday into something a bit more…dangerously cheesy? It’s not fancy. But it’s cozy and it gets everyone sniffing around the kitchen before the table’s set.
Why You’ll Love This—Or At Least, Why I Do
I make this when the weather looks grim or, more often, when I’ve got some random beef I probably should have frozen a week ago. My family goes wild for the garlicky butter (who wouldn’t?) and that sauce—honestly, they’d eat parmesan cream off a shoe. Steak night used to stress me out, but this recipe forgives a lot. If you get distracted and your sauce goes a bit lumpy, nobody cares; just call it “rustic” like I do.
Grab These Ingredients (Substitutions Welcome!)
- 2 ribeye steaks (about 1 inch thick, or sirloin if you’re watching pennies—I’ve used flank in a pinch and survived)
- 1 tablespoon olive oil (or whatever cooking oil’s handy; I nicked my stash of sunflower oil once and it was just fine)
- 3 tablespoons unsalted butter (if salted is all you’ve got, skip the extra pinch of salt)
- 4 cloves garlic, minced (lazy days, I use that jarred stuff—shh, don’t tell my mum)
- Salt and black pepper, to taste (my grandmother always insisted on coarse salt, but regular table salt doesn’t ruin anything)
- 1 cup heavy cream (double cream works too, single doesn’t really cut it in my humble opinion)
- 1/2 cup grated parmesan cheese (pre-grated, block, or—if your fridge is sad—any mature hard cheese, but results may vary)
- 1/2 teaspoon Italian seasoning (I’ve been known to just toss in dried oregano and thyme instead)
- Fresh parsley, chopped (totally optional, but it makes things look less beige)
How To Actually Get It On The Table
- Bring your steaks out and let them sit till they’re not fridge-cold—room temperature is good. Trust me, it helps them cook evenly. Sprinkle with salt and pepper (don’t be shy).
- Heat a heavy pan—cast iron if you have it, but honestly anything that gets good and hot will do—over medium-high. Add the olive oil and once it’s shimmering, the steaks go in. Don’t touch them for at least 3-4 minutes (I always want to poke, but patience is key here), then flip and cook another 2-4 minutes depending on how you like it. If in doubt, slice and check—it’s not a crime.
- Add 2 tablespoons butter and half your garlic to the pan. Let the butter melt and spoon it over the steaks a couple times. At this point, the kitchen smells like triumph. Remove steaks to a plate and cover loosely with foil—let them rest or they’ll lose their juiciness (I learned this the sad, dry way).
- Lower the heat and toss the rest of the butter and garlic into the same pan. Sizzle a minute, then pour in the cream. Let it all simmer—not quite bubbling madly, just a gentle thing. Stir in the parmesan and Italian seasoning; it’ll look a bit lumpy at first, but it smooths out (this is where I sneak a taste—purely for science, of course).
- Once the sauce thickens a little (maybe 3 minutes?), check seasoning. More salt or pepper if you fancy. Now, nestle the steaks back in or slice them and pour sauce over. Sprinkle with parsley if you remembered to buy it!
Notes from My Many Attempts
- If your sauce breaks, whisk in a splash of cold cream—it usually fixes it! Or just eat it anyway (that’s what I do, honestly… still tastes grand).
- You can grill the steaks instead of pan-searing if the weather lets you, but then you don’t get those pan juices for the sauce. Just saying.
- Once, I added lemon zest—it wasn’t bad, just a bit weird here.
Variations I’ve Actually Tried
- Subbed blue cheese for parmesan—super tangy, might not be everyone’s cup of tea, but I liked it.
- Added mushrooms to the sauce once; my partner went back for seconds, so I call that a win.
- Tried a chili kick with a pinch of red pepper flakes—too much and it fought with the cream. Gentle touch works best!
- Don’t try almond milk; it split and looked like sad soup. Lesson learned.
Handy (or Not) Equipment
- Cast iron pan—great, but any decent frying pan will work fine. Or even grill pan if you’ve got one gathering dust
- If you don’t have a garlic press, just bash the cloves flat and mince; gets the job done with a bit more elbow grease
Keeping Leftovers (If There Are Any)
Honestly, in my house this never survives more than a day, but if you do have leftovers, cover and stash them in the fridge for up to 2 days. Reheat gently in the microwave or on the stove—sauce thickens a bit, but that’s not all bad.
How I Serve This (Family Quirks Included)
I like to pile the sliced steak over mashed potatoes (my personal favourite), but my uncle uses crusty bread instead. Sometimes I throw in steamed green beans, just because. If I’m feeling particularly generous, I let people drizzle extra sauce over the sides—which usually starts a small argument at the table. British comfort at its best, if you ask me.
Pro Tips I’ve (Sometimes Painfully) Learned
- I once tried to rush the resting step—cut into the steak right away and watched all the good juices run off the board. Regretted it.
- If the pan gets super smoky, just cut the heat for a second. Open a window; no need to make a production out of it.
- Always taste the sauce before pouring on the steak—parmesans can vary a lot and it’s easier to add than to take away saltiness.
Some Real Questions I Get (And My Best Answers)
- Do I have to use ribeye? Nah, use whatever steak fits your budget—sirloin works, even rump if you’re feeling thrifty. The sauce is the star, anyway.
- Can I make the sauce ahead? I mean, you can, but it thickens up in the fridge. Honestly, it’s best fresh, but if you must—just loosen it with a little cream when reheating.
- Is there a non-dairy way? Erm, I tried coconut cream once. Not for me. Maybe cashew cream, but I can’t promise magic.
- Help! My steak is tough! Sounds like it was overcooked or cut too soon. Next time, try resting it—makes all the diffrence (see, I spelled that wrong in my notebook too!).
- What sides go with this? Loads, honestly—roast potatoes, garlic bread if you don’t care about vampires, or just some wilted spinach on a good day.
Oh, and by the way, if you notice you’re missing half your parsley when serving, check the dog—mine’s a real herb thief.
Ingredients
- 2 ribeye steaks (about 1 inch thick, or sirloin if you’re watching pennies—I’ve used flank in a pinch and survived)
- 1 tablespoon olive oil (or whatever cooking oil’s handy; I nicked my stash of sunflower oil once and it was just fine)
- 3 tablespoons unsalted butter (if salted is all you’ve got, skip the extra pinch of salt)
- 4 cloves garlic, minced (lazy days, I use that jarred stuff—shh, don’t tell my mum)
- Salt and black pepper, to taste (my grandmother always insisted on coarse salt, but regular table salt doesn’t ruin anything)
- 1 cup heavy cream (double cream works too, single doesn’t really cut it in my humble opinion)
- 1/2 cup grated parmesan cheese (pre-grated, block, or—if your fridge is sad—any mature hard cheese, but results may vary)
- 1/2 teaspoon Italian seasoning (I’ve been known to just toss in dried oregano and thyme instead)
- Fresh parsley, chopped (totally optional, but it makes things look less beige)
Instructions
-
1Bring your steaks out and let them sit till they’re not fridge-cold—room temperature is good. Trust me, it helps them cook evenly. Sprinkle with salt and pepper (don’t be shy).
-
2Heat a heavy pan—cast iron if you have it, but honestly anything that gets good and hot will do—over medium-high. Add the olive oil and once it’s shimmering, the steaks go in. Don’t touch them for at least 3-4 minutes (I always want to poke, but patience is key here), then flip and cook another 2-4 minutes depending on how you like it. If in doubt, slice and check—it’s not a crime.
-
3Add 2 tablespoons butter and half your garlic to the pan. Let the butter melt and spoon it over the steaks a couple times. At this point, the kitchen smells like triumph. Remove steaks to a plate and cover loosely with foil—let them rest or they’ll lose their juiciness (I learned this the sad, dry way).
-
4Lower the heat and toss the rest of the butter and garlic into the same pan. Sizzle a minute, then pour in the cream. Let it all simmer—not quite bubbling madly, just a gentle thing. Stir in the parmesan and Italian seasoning; it’ll look a bit lumpy at first, but it smooths out (this is where I sneak a taste—purely for science, of course).
-
5Once the sauce thickens a little (maybe 3 minutes?), check seasoning. More salt or pepper if you fancy. Now, nestle the steaks back in or slice them and pour sauce over. Sprinkle with parsley if you remembered to buy it!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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