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Pan-seared steak resting in a creamy white garlic and parmesan sauce in a cast iron skillet.

Pan-Seared Steak in Rich Parmesan Garlic Cream Sauce

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Calories: 850
Ingredients Method

Ingredients
  

  • 2 (12-ounce) Ribeye or New York Strip steaks
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons neutral oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic , minced
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 teaspoon dried thyme
  • 1 tablespoon fresh parsley, chopped

Method
 

  1. Remove steaks from refrigeration 30 minutes prior to cooking to reach room temperature.
  2. Pat steaks dry with paper towels and season generously on all sides with salt and pepper.
  3. Heat oil in a heavy cast-iron skillet over high heat until just beginning to smoke.
  4. Carefully place steaks in the skillet and sear for 3-4 minutes per side for medium-rare, or until the internal temperature reaches 130°F (54°C).
  5. Remove steaks from the pan and transfer to a plate; tent loosely with foil to rest for 10 minutes.
  6. Reduce heat to medium and drain excess oil from the skillet, leaving approximately 1 tablespoon of drippings.
  7. Add butter to the skillet and sauté the minced garlic for 1 minute until fragrant but not browned.
  8. Pour in the heavy cream and dried thyme, scraping the bottom of the pan to release any browned bits.
  9. Simmer the cream for 3-5 minutes until slightly thickened, then whisk in the Parmesan cheese until melted and smooth.
  10. Place steaks back into the skillet briefly to coat with sauce then serve immediately garnished with fresh parsley.