Ingredients
— The Steaks —
2 Ribeye or New York Strip steaks (approx. 1-inch thick)
2 tablespoons olive oil (high smoke point oil)
3 tablespoons unsalted butter (for basting)
3 cloves garlic, peeled and slightly smashed
2 sprigs fresh rosemary or thyme
Coarse salt and freshly ground black pepper (be generous)
— The Parmesan Cream Sauce —
1 tablespoon unsalted butter
2 cloves garlic, minced
¾ cup heavy whipping cream
½ cup beef broth (or dry white wine for a lighter sauce)
½ cup freshly grated Parmesan cheese
1 teaspoon fresh parsley, chopped
Salt and pepper to taste
Instructions
1. **Prep the Steaks:** Remove steaks from the fridge 30 minutes before cooking to reach room temperature. Pat them thoroughly dry with paper towels (moisture = steam, dry = sear). Season generously with salt and pepper on all sides.
2. **The Sear:** Heat the olive oil in a large cast-iron skillet over medium-high heat until almost smoking. Carefully place the steaks in the pan.
3. Sear undisturbed for 3–4 minutes until a deep brown crust forms.
4. **The Baste (Arroser):** Flip the steaks. Immediately add the 3 tablespoons of butter, smashed garlic cloves, and rosemary sprigs to the pan. Tilt the pan slightly so the melting butter pools at the bottom.
5. Use a large spoon to continuously scoop the hot, foaming butter over the steaks for the remaining 3–4 minutes of cooking. (This cooks the steak evenly and infuses flavor).
6. **Rest:** Remove steaks when they reach your desired internal temperature (see notes). Transfer to a cutting board, tent loosely with foil, and let rest for 10 minutes.
7. **Make the Sauce:** Reduce heat to medium. Discard the burnt herbs and garlic cloves, but keep the drippings in the pan.
8. Add 1 tablespoon butter and the minced garlic. Sauté for 30 seconds until fragrant.
9. Pour in the beef broth (or wine) and scrape up the browned bits (fond) from the bottom of the pan.
10. Pour in the heavy cream. Simmer gently for 3–5 minutes until the sauce reduces and thickens enough to coat the back of a spoon.
11. **Finish:** Remove from heat. Stir in the Parmesan cheese until melted and smooth. Stir in the parsley. Taste and season with salt and pepper if needed.
12. **Serve:** Slice the rested steak against the grain. Pour the warm parmesan cream sauce generously over the meat.
Notes
Internal Temperatures: Use a meat thermometer for accuracy. 125°F for Rare, 135°F for Medium-Rare (recommended), 145°F for Medium, 150°F for Medium-Well.
The Pan: Cast iron is superior for retaining the high heat needed for a crust, but stainless steel works too. Avoid non-stick pans if possible as they don’t develop as much fond (browned bits) for the sauce.
Cheese: Always grate your own Parmesan. Pre-shredded cheese has anti-caking agents that can make your cream sauce grainy.
Resting: Do not skip the resting step! If you cut the steak immediately, all the juices will run out onto the board, leaving the meat dry.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Stovetop / Pan-Sear
- Cuisine: Steakhouse / American
- Diet: Gluten Free