Ingredients
1.5 lbs Sirloin Steak or Ribeye
1 tablespoon Olive Oil
1 teaspoon Garlic Powder
To taste Salt
To taste Black Pepper
2 tablespoons Unsalted Butter
4 cloves Garlic
1 tablespoon All-Purpose Flour
1.5 cups Heavy Cream
0.5 cup Parmesan Cheese
2 tablespoons Fresh Parsley
Instructions
- Prepare the Steak: First, remove the steak from the refrigerator about 15-20 minutes before cooking. This helps it cook more evenly. Pat the steak cubes completely dry with paper towels; this is crucial for a good sear. Season the steak generously with salt, black pepper, and garlic powder on all sides
- Sear the Steak: Next, heat a large skillet (cast iron works wonderfully) over medium-high heat. Add the olive oil. Once the oil shimmers, add half of the steak cubes to the hot skillet in a single layer. Do not overcrowd the pan. Sear for 2-3 minutes per side until beautifully browned and crusty. The internal temperature should reach your desired doneness (around 130-135°F for medium-rare). Remove the first batch of steak to a plate and cover loosely with foil. Repeat with the remaining steak
- Make the Garlic Butter Base: Reduce the heat to medium. Add the unsalted butter to the same skillet. Allow it to melt. Add the minced garlic and cook for about 30-60 seconds, until fragrant. Do not let it burn!
- Thicken the Sauce: Sprinkle the flour over the garlic butter mixture. Whisk constantly for 1 minute, creating a roux. This helps thicken our sauce
- Build the Cream Sauce: Gradually pour in the heavy cream, whisking continuously to prevent lumps. Bring the sauce to a gentle simmer, then reduce the heat to low. Allow it to simmer for 3-5 minutes, until it slightly thickens
- Add Parmesan: Remove the skillet from the heat. Stir in the freshly grated Parmesan cheese until it melts completely and the sauce becomes smooth and creamy. Taste the sauce and adjust seasonings with salt and pepper as needed
- Combine and Serve: Finally, return the seared steak bites to the skillet with the Parmesan cream sauce. Toss gently to coat all the steak. Garnish with fresh chopped parsley, if desired. Serve immediately and enjoy every tender, creamy bite!
Notes
Room Temperature Steak: Always take your steak out of the fridge 15-20 minutes before cooking to allow the meat to relax and cook more evenly.
Pat Dry, Always: Thoroughly pat your steak cubes dry with paper towels before seasoning; this is crucial for achieving a beautiful sear.
Don't Overcrowd the Pan: Cook the steak in batches if necessary to ensure proper searing and prevent steaming.
Hot Pan, Quick Sear: Start with a screaming hot pan and a good quality oil. Sear the steak quickly on all sides for 2-3 minutes per side to develop a fantastic crust.
Freshly Grated Parmesan: Use freshly grated Parmesan cheese, as pre-shredded varieties can contain anti-caking agents that may make the sauce gritty.
Low and Slow with the Sauce: When adding heavy cream, do so gradually and whisk continuously. Keep the heat on low once simmering to prevent the dairy from curdling or separating.
Taste and Adjust: Always taste your sauce before serving and adjust seasonings (salt and pepper) as needed.
Serve Immediately: This dish tastes best fresh, with the steak at its most tender and the sauce at its creamiest.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free (with substitutions)
Nutrition
- Serving Size: 1 serving
- Calories: 700 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 58 g
- Saturated Fat: 38 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 220 mg