I first created this recipe when trying to replicate a steakhouse experience at home during the pandemic. What started as a special occasion dish quickly became my go-to when I want to treat myself or impress dinner guests without spending hours in the kitchen.
Key Ingredients
- Sirloin steak: Cut into 1-inch cubes offers the perfect balance of tenderness and flavor while remaining budget-friendly compared to premium cuts
- Unsalted butter: Allows you to control the salt level while providing richness to both the steak and sauce
- Fresh herbs: Including thyme, rosemary, and parsley bring brightness and aromatic complexity; use fresh rather than dried for the best flavor profile
- Heavy cream: Creates the luxurious base for the sauce; choose full-fat for the silkiest texture
- Parmesan cheese: Adds savory depth; look for freshly grated rather than pre-packaged for superior melting quality
- Italian seasoning: Brings herbaceous notes that complement the fresh herbs; use a quality blend or make your own
Step By Step Instructions
- Season the Steak:
- Generously coat steak cubes with salt and pepper ensuring even coverage on all sides. Salt not only flavors the meat but helps create a beautiful crust when searing. Let the seasoned meat sit at room temperature for 10-15 minutes to take the chill off for more even cooking.
- Sear the Steak:
- Heat olive oil and butter in a large skillet until the butter is fully melted and the mixture is hot but not smoking. Arrange steak pieces in a single layer with space between each piece. Overcrowding causes steaming rather than searing. Cook for 3-4 minutes turning occasionally to develop a rich brown crust on all sides while maintaining a pink center.
- Create the Garlic Herb Butter:
- After removing steak, add remaining butter to the same pan to capture the flavorful fond leftover from searing. Add minced garlic and fresh herbs, sautéing just until fragrant, about 60 seconds. The residual heat from the pan will release the aromatic oils without burning the garlic which would create bitterness.
- Coat the Steak:
- Return the seared steak to the skillet with the garlic herb butter, tossing gently to coat each piece. Allow the meat to cook for just 1-2 additional minutes to absorb the flavors without overcooking. The steak should remain medium-rare to medium for maximum tenderness.
- Make the Parmesan Cream Sauce:
- In a separate skillet, melt butter before adding minced garlic, cooking just until fragrant. Pour in heavy cream, bringing it to a gentle simmer not a rolling boil which could cause separation. Add Parmesan cheese and Italian seasoning stirring constantly until completely smooth, about 2-3 minutes.
- Serve and Enjoy:
- Either pour the sauce directly over the steak bites in the skillet for family-style serving or present it alongside as a dipping sauce for a more interactive experience. The hot steak should be served immediately while the sauce is still warm and fluid.
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