This juicy and tender steak is so satisfying. Take it to the next level by topping it with a knockout white basil cream sauce. It is so good it will melt in your mouth. Very tasty.
Skillet Steak with White Basil Cream Sauce
This juicy and tender steak is so satisfying. Take it to the next level by topping it with this knockout white basil cream sauce. It is so good it will melt in your mouth. Very tasty.
Ingredients
For the Steak:
- 4 (12 oz) rib-eye steaks (about 1 1/4" thick)
- 4 Tbsp olive oil
- Kosher salt & ground pepper, to taste
- Fresh parsley leaves, for garnish
For White Basil Cream Sauce:
- 1/4 cup unsalted butter
- 3 cloves garlic, minced
- 1 1/2 Tbsp all-purpose flour
- 1 cup beef broth
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1 cup heavy cream
- 2 cups fresh basil leaves, chopped
- 1/2 cup Parmesan cheese, shredded
- Kosher salt & ground pepper, to taste
Instructions
For the Steak:
- In a large skillet, heat olive oil over medium-high heat. Season steak with Kosher salt and ground pepper. Add to skillet and cook both sides until desired doneness, about 4-5 minutes for medium-rare. Let rest and set aside for 3-5 minutes.
For White Basil Cream Sauce:
- In a separate skillet, melt butter over medium-high heat. Add garlic and cook for 1-2 minutes, until fragrant. Whisk in flour, until lightly browned, about 1 minute.
- Add beef broth, dried basil and oregano. Stirring frequently. Add in heavy cream, fresh basil leaves and Parmesan cheese. Season with Kosher salt and ground pepper, to taste.
- Serve white sauce over steak. Garnish with fresh parsley leaves, if desired.
