Ingredients
Scale
- 1 lb (450g) sirloin or ribeye steak, cut into bite-sized cubes
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 3 tablespoons unsalted butter
- Salt and pepper, to taste
- Optional: chopped fresh parsley for garnish
- For the Parmesan Cream Sauce:
- 1 tablespoon unsalted butter
- 2 cloves garlic, finely minced
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- Salt and black pepper, to taste
- Optional: pinch of red pepper flakes
Instructions
- Prep the steak: Pat steak cubes dry and season generously with salt and pepper.
- Sear the steak: Heat olive oil in a large skillet over medium-high heat. Add steak in batches, searing 2–3 minutes per side until browned. Remove and set aside.
- Make the garlic butter: In the same skillet, reduce heat to medium. Melt butter, add garlic, sauté 30 seconds, then toss steak to coat.
- Prepare Parmesan cream sauce: In a separate saucepan, melt butter, sauté garlic 30 seconds, add heavy cream, bring to simmer, stir in Parmesan until smooth.
- Serve: Pour sauce over steak bites or serve on the side. Garnish with parsley and serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on stovetop with a splash of cream or milk to loosen sauce.
- Variations: Add sautéed mushrooms, spinach, or crispy bacon for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-searing and Sauce Preparation
- Cuisine: American