Steak with Parmesan Cream Sauce: The Ultimate Comfort Food Recipe
Introduction to Steak with Parmesan Cream Sauce
When it comes to comfort food, few dishes can compete with a perfectly cooked steak paired with a rich Parmesan cream sauce and creamy, cheesy mashed potatoes. This delightful combination not only satisfies the taste buds but also warms the heart. Whether you’re planning a cozy family dinner or a special occasion, this recipe is sure to impress your guests and leave everyone asking for seconds.
A Personal Story Behind My Steak with Parmesan Cream Sauce Journey
Growing up, my family had a tradition of gathering around the dinner table on Sunday evenings. One of our favorite meals was steak, which my father would grill to perfection. Over the years, I experimented with different sauces and sides, and I eventually developed this recipe that combines my love for steak with creamy, cheesy mashed potatoes. It’s a dish that brings back fond memories and fills my home with warmth and laughter.
What Makes This Steak with Parmesan Cream Sauce Recipe Special?
This recipe stands out for its simplicity and the explosion of flavors it brings to the table. The steak is seared to perfection, locking in the juices, while the Parmesan cream sauce adds a touch of elegance with its rich, creamy texture. The cheesy mashed potatoes provide the ultimate comfort food experience, making this dish a favorite for any occasion. Plus, it’s easy enough for anyone to make at home, even if you’re not a seasoned chef!
The Full Steak with Parmesan Cream Sauce Recipe
Ingredients
- 2 lbs beef steak
- 5 tablespoons avocado oil
- 5 tablespoons butter, divided
- 10 cloves garlic, minced and divided
- 1.5 cups heavy cream
- 2 green onions, diced
- 1 teaspoon red pepper flakes
- 2/3 cup parmesan cheese
- 4 lbs russet potatoes
- 1 cup half and half, warmed
- 6 tablespoons salted butter, melted
- 3/4 cup monterey jack cheese
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- Pepper to taste
- 2 tablespoons smoked paprika
- 1 tablespoon cayenne pepper
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Instructions
- Begin by cutting the steak into 3-inch pieces. Rub them evenly with avocado oil and season generously with the blackened seasoning (smoked paprika, cayenne pepper, onion powder, garlic powder, ground black pepper, and salt). Allow the steak to sit at room temperature for about 10-15 minutes while you prepare the potatoes.
- Peel and quarter the russet potatoes. Soak them in cold water for 10 minutes to reduce excess starch. Drain the potatoes and boil them in salted water until fork-tender, which will take around 15-20 minutes.
- In a large skillet over medium-high heat, add 2-3 tablespoons of avocado oil. Cook the steak pieces undisturbed for about 2 minutes until they develop a lovely golden color. Flip them once and cook for another minute. Reduce the heat to low and continue cooking for an additional minute. Remove the steak from the skillet and set it aside.
- In the same skillet, add 3 tablespoons of butter and 1 tablespoon of minced garlic. Sauté until fragrant, which should take about 1 minute. Toss the cooked steak in the garlic butter, ensuring all sides are coated. Cook for another minute, then remove the steak and tent it with foil to keep it warm and moist.
- For the cream sauce, in the same skillet, add 2 tablespoons of butter and the remaining minced garlic. Sauté until fragrant. Gradually whisk in the heavy cream and let it simmer for 3-5 minutes until it reduces slightly.
- Once the potatoes are fork-tender, drain them and mash until smooth. Stir in the melted butter, warmed half and half, monterey jack cheese, garlic powder, salt, and pepper. Mix until creamy and well combined.
- To the cream sauce, add the red pepper flakes, diced green onions, and parmesan cheese. Whisk until the sauce thickens slightly. Adjust salt and pepper to taste.
- To serve, plate the steak over the cheesy mashed potatoes and generously spoon the parmesan cream sauce over the top. Enjoy your delicious creation!
Serving Suggestions and Variations for Steak with Parmesan Cream Sauce
This dish pairs wonderfully with a fresh garden salad or steamed vegetables for a balanced meal. For those who love a bit of heat, consider adding jalapeños or a dash of hot sauce to the cream sauce. You can also experiment with different cheeses in the mashed potatoes, such as cheddar or gouda, to suit your taste. If you have leftover steak, slice it thinly and use it in a sandwich or salad for a quick lunch the next day!
Frequently Asked Questions About Steak with Parmesan Cream Sauce
Can I use a different cut of steak? Absolutely! While this recipe calls for beef steak, feel free to use your favorite cut, such as ribeye, sirloin, or filet mignon.
How can I make the mashed potatoes even creamier? You can add more half and half or substitute with sour cream for an extra tangy flavor.
Can I prepare the sauce ahead of time? Yes, you can make the sauce ahead of time and reheat it gently before serving. Just be sure to whisk it well to maintain its creamy texture.
Enjoy this hearty, comforting meal with your loved ones!
Recipe Stats:
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Calories per Serving: 650
- Servings: 6
Steak with Parmesan Cream Sauce and Cheesy Mashed Potatoes
Ingredients
Main Ingredients
- 2 lbs beef steak
- 5 tablespoons avocado oil
- 5 tablespoons butter, divided
- 10 cloves garlic, minced
- 1.5 cups heavy cream
- 2 count green onions, diced
- 1 teaspoon red pepper flakes
- 0.67 cups parmesan cheese
- 4 lbs russet potatoes
- 1 cup half and half, warmed
- 6 tablespoons salted butter, melted
- 0.75 cups monterey jack cheese
- 1 teaspoon garlic powder
- 0.75 teaspoon salt
- 1 count pepper to taste
- 2 tablespoons smoked paprika
- 1 tablespoon cayenne pepper
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried oregano
Instructions
- Cut the steak into 3-inch pieces. Rub them evenly with avocado oil and season well on all sides with the blackened seasoning. Let the steak sit for 10-15 minutes at room temperature while you prepare the potatoes.
- Peel and quarter the potatoes. Soak them in cold water for 10 minutes to remove excess starch. Drain and boil them in salted water until fork-tender while you cook the steak.
- In a large skillet over medium-high heat, add 2-3 tablespoons of avocado oil. Cook the steak pieces undisturbed for about 2 minutes until they have a good golden color. Flip them once and cook for another minute. Reduce the heat to low and cook for an additional minute. Remove the steak and set it aside.
- In the same skillet, add 3 tablespoons of butter and 1 tablespoon of minced garlic. Saute until fragrant. Toss the steak in the garlic butter, coating all sides, and cook for another minute. Remove the steak and tent it with foil to keep it moist.
- For the cream sauce, in the same skillet, add 2 tablespoons of butter and the remaining minced garlic. Saute until fragrant. Slowly whisk in the heavy cream and simmer to reduce for 3-5 minutes.
- Drain the potatoes and mash them until smooth. Add the melted butter, half and half, cheese, garlic powder, salt, and pepper. Mix until creamy.
- To the cream sauce, add red pepper flakes, scallions, and parmesan cheese. Whisk until the sauce thickens. Adjust salt and pepper to taste.
- Serve by plating the steak over the mashed potatoes and spooning the parmesan cream sauce over the top.