Steak with Garlic Parmesan Cream Sauce

• servings: 8 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

4 12-ounce rib-eye steaks*, 1 1/4-inch-thick, at room temperature

4 tablespoons olive oil

Kosher salt and freshly ground black pepper (to taste)

2 tablespoons chopped fresh parsley leaves

1/4 cup unsalted butter

4 cloves garlic (minced)

2 tablespoons all-purpose flour

1 cup beef broth (or more, as needed)

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 cup heavy cream (or more, as needed)

1/2 cup freshly grated Parmesan

1 ounce cream cheese (at room temperature)

Kosher salt and freshly ground black pepper (to taste)

Directions

To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.

Gradually whisk in beef broth, basil and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream, Parmesan and cream cheese until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.

Preheat oven to broil. Place an oven-proof skillet in the oven.

Using paper towels, pat both sides of the steak dry. Drizzle with olive oil; season with salt and pepper, to taste. Remove skillet from the oven and heat over medium-high heat.

Place the steak in the middle of the skillet and cook until a dark crust has formed, about 1 minutes. Using tongs, flip, and cook for an additional 60 seconds.

Place skillet into the oven and cook until desired doneness is reached, about 4-5 minutes for medium-rare, flipping once. Let rest for 3-5 minutes.

Serve immediately with garlic parmesan cream sauce, garnished with parsley, if desired.