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Delicious Garlic Mushroom Parmesan Cream Steak garnished with herbs

Steak with Garlic Mushroom Parmesan Cream Sauce

A rich and creamy steak dish topped with a decadent garlic mushroom parmesan cream sauce, perfect for special occasions or cozy family dinners.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 750
Ingredients Method Notes

Ingredients
  

For the steaks
  • 2 pieces steaks (cut of choice, I used New York Strip Steaks) Choose juicy, tender cuts for great flavor.
  • Salt and pepper To season steaks liberally.
  • 1 tablespoon olive oil For brushing on the steaks.
For the sauce
  • 1 tablespoon minced garlic Provides a bold and aromatic punch.
  • 8 ounces baby bella mushrooms (sliced) Contributes umami richness to the dish.
  • 2 tablespoons butter Adds silky richness to the sauce.
  • 1 cup chicken broth Lends depth and savory warmth to the sauce.
  • ½ teaspoon red pepper flakes Adds a hint of heat.
  • ½ teaspoon dried thyme Offers a fragrant herbaceous note.
  • ¼ cup heavy cream Ensures the sauce is creamy and lush.
  • ½ teaspoon garlic granules Extra depth for the garlic flavor.
  • ¼ cup parmesan cheese Adds a delightful cheesy layer.
  • 2 tablespoons chopped basil Fresh finishing touch.

Method
 

Preparation
  1. Bring steaks to room temperature by taking them out of the fridge 30 minutes before cooking.
  2. Pat the steaks dry with a paper towel to remove excess moisture.
  3. Generously season both sides of the steaks with salt and pepper.
  4. Brush 1 tablespoon of olive oil on both sides of the steaks.
Cooking the Steaks
  1. Heat a sauté pan over medium heat for about 2 minutes.
  2. Lay the steaks in the heated pan to avoid splattering.
  3. Sear the steaks for 3-4 minutes on each side until golden brown.
  4. For medium-rare, flip the steak and cook for an additional 3-4 minutes.
  5. Remove the steaks from the pan and let them rest.
Making the Sauce
  1. In the same pan, add the remaining tablespoon of olive oil and minced garlic over medium heat. Cook for 1-2 minutes.
  2. Add the mushrooms and butter. Cook for 3-4 minutes or until the mushrooms start to brown.
  3. Pour in the chicken broth and deglaze the pan, scraping off the brown bits.
  4. Add the red pepper flakes and thyme, bringing it to a boil. Simmer for 8-10 minutes.
  5. Once reduced, add the heavy cream and garlic granules; stir and simmer for 1-2 minutes.
  6. Stir in the grated parmesan cheese until melted into the sauce.
  7. Return the steaks to the pan and cook until desired doneness is reached.
Finishing Touch
  1. Spoon the sauce over the steaks and sprinkle with chopped basil before serving.

Notes

For best results, choose high-quality steaks, allow seasoning to penetrate, and let the sauce simmer thoroughly. Pair with mashed potatoes or a fresh salad.