Garlic Butter Steak Medallions with Creamy Parmesan Garlic Sauce
Description
Garlic Butter Steak Medallions with Creamy Parmesan Garlic Sauce is a rich, flavorful, and satisfying dinner recipe featuring beautifully seared beef medallions covered in a velvety garlic Parmesan cream sauce. Every bite combines tender, juicy steak with buttery garlic, savory seasonings, and the delicious richness of freshly grated Parmesan cheese.
This restaurant-style steak recipe is perfect for family dinners, romantic date nights, special occasions, or whenever you want something comforting and impressive without spending hours in the kitchen.
The secret to this dish is achieving a golden-brown crust on the steak while keeping the inside tender and juicy. The creamy garlic sauce is prepared in the same skillet, allowing it to absorb the flavorful browned bits left behind after searing the beef.
Finished with freshly chopped parsley and a generous spoonful of creamy sauce, these steak medallions look beautiful on a serving platter and taste even better.
Whether served with mashed potatoes, roasted vegetables, rice, or warm crusty bread, this creamy garlic butter steak recipe is sure to become a family favorite.
Recipe Information
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Course: Main Course
Cuisine: American-Inspired
Cooking Method: Stovetop
Difficulty Level: Easy to Moderate
Ingredients
For the Steak Medallions
1½ pounds (680 g) beef tenderloin or sirloin, cut into 4 thick medallions
1 tablespoon olive oil
2 tablespoons unsalted butter
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper
½ teaspoon onion powder
½ teaspoon dried Italian seasoning
For the Creamy Parmesan Garlic Sauce
2 tablespoons unsalted butter
5 garlic cloves, finely minced
¾ cup heavy cream
½ cup low-sodium beef broth
½ cup freshly grated Parmesan cheese
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
½ teaspoon Italian seasoning
¼ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper flakes (optional)
Salt, to taste
2 tablespoons freshly chopped parsley
1 teaspoon fresh lemon juice (optional)
Instructions
Step 1: Prepare the Steak Medallions
Remove the beef medallions from the refrigerator about 20 minutes before cooking.
Pat each steak thoroughly dry using paper towels. Removing excess surface moisture helps create a beautifully browned crust.
Place the steaks on a clean plate and season both sides with garlic powder, smoked paprika, salt, black pepper, onion powder, and Italian seasoning.
Gently press the seasonings into the meat so they adhere evenly.
For the best presentation, choose medallions of approximately equal thickness. This helps them cook consistently.
Step 2: Heat the Skillet
Place a large cast-iron or heavy-bottomed skillet over medium-high heat.
Add the olive oil and allow it to heat until shimmering.
Carefully arrange the steak medallions in the skillet, leaving enough space between them for proper browning.
Avoid overcrowding the pan, because too many steaks can release excess moisture and cause steaming instead of searing.
Cook in batches if necessary.
Step 3: Sear the Steak Medallions
Sear the steaks for approximately 3–5 minutes on the first side, depending on their thickness.
Do not move them unnecessarily while they cook. This allows a flavorful, deeply browned crust to develop.
Turn the steaks using stainless steel tongs and cook the second side for another 3–5 minutes.
Add 2 tablespoons of butter to the skillet during the final minutes.
As the butter melts, carefully tilt the pan and spoon the melted butter over the steaks several times.
For USDA-recommended food safety, cook whole-cut beef steaks to an internal temperature of 145°F (63°C), followed by a 3-minute rest.
Use a meat thermometer rather than relying on cooking time alone.
Step 4: Rest the Steak
Transfer the cooked steak medallions to a clean plate.
Cover loosely with aluminum foil and allow them to rest while preparing the sauce.
Resting gives the juices time to redistribute throughout the meat, helping each medallion remain tender.
Do not cut the steak immediately after removing it from the pan.
Step 5: Prepare the Garlic Butter Base
Reduce the skillet heat to medium-low.
Keep the flavorful browned bits in the skillet because they will enhance the sauce.
Add 2 tablespoons of unsalted butter.
Once melted, add the minced garlic and stir continuously for approximately 30–60 seconds, until fragrant.
Avoid browning the garlic excessively because burnt garlic can give the sauce a bitter flavor.
Step 6: Add the Beef Broth
Slowly pour the beef broth into the skillet.
Use a wooden spoon to gently scrape the browned bits from the bottom of the pan.
These caramelized bits add incredible savory flavor to the creamy Parmesan sauce.
Allow the broth to simmer for approximately 2 minutes, reducing slightly.
Stir in the Dijon mustard and Worcestershire sauce until thoroughly combined.
Step 7: Make the Creamy Parmesan Sauce
Lower the heat and slowly add the heavy cream.
Stir gently until the cream and beef broth form a smooth mixture.
Add the Italian seasoning, black pepper, and optional crushed red pepper flakes.
Allow the sauce to simmer gently for 3–4 minutes, stirring occasionally.
Gradually sprinkle in the freshly grated Parmesan cheese while stirring continuously.
Continue cooking over low heat until the cheese melts and the sauce becomes thick, creamy, and smooth.
Do not let the sauce boil rapidly, as excessive heat can cause the cheese and cream to separate.
Taste the sauce and adjust the salt if needed.
Step 8: Combine the Steak and Sauce
Return the rested steak medallions to the skillet along with any juices collected on the plate.
Spoon the creamy garlic Parmesan sauce generously over each steak.
Allow everything to warm together over low heat for approximately 1–2 minutes, avoiding overcooking the beef.
If the sauce becomes too thick, add a small splash of beef broth and gently stir.
Step 9: Garnish and Serve
Arrange the steak medallions on a large white serving platter.
Pour the remaining creamy Parmesan garlic sauce over the meat, allowing some sauce to flow naturally around the steaks.
Sprinkle freshly chopped parsley over the top.
For a brighter finish, add a small squeeze of fresh lemon juice.
Serve immediately while the steak is warm and the sauce is creamy.
Why You’ll Love This Recipe
One of the best things about Garlic Butter Steak Medallions is how easily they transform simple ingredients into an elegant dinner.
The steak develops a rich, caramelized exterior while remaining juicy inside. Butter enhances its natural flavor, while garlic provides an aromatic foundation for the sauce.
Parmesan cheese adds a nutty, savory taste that perfectly complements the beef. The heavy cream creates a luxurious texture without requiring complicated cooking techniques.
Another advantage is that this recipe uses just one skillet for most of the cooking process, which saves time and reduces cleanup.
It is also versatile enough for both casual weeknight meals and special celebrations.
Expert Tips for Perfect Steak Medallions
1. Choose a tender cut of beef.
Beef tenderloin is an excellent choice for delicate, tender medallions. Sirloin is a more affordable alternative with a slightly firmer texture and robust beef flavor.
2. Dry the steaks before cooking.
Surface moisture prevents proper browning. Thoroughly patting the beef dry helps develop a flavorful crust.
3. Use a hot skillet.
A properly heated cast-iron skillet creates an attractive golden-brown exterior without requiring excessive cooking time.
4. Avoid overcooking the steak.
Thick medallions can become dry if cooked too long. Check their internal temperature with a reliable thermometer.
5. Use freshly grated Parmesan.
Fresh Parmesan melts more smoothly than many packaged pre-shredded varieties, which may contain anti-caking ingredients.
6. Keep the sauce over gentle heat.
High temperatures can cause dairy-based sauces to become grainy or separate.
7. Season gradually.
Parmesan and Worcestershire sauce already contain salt, so taste the sauce before adding additional seasoning.
Recipe Notes
For a slightly lighter sauce, replace part of the heavy cream with half-and-half. Keep the heat low because lower-fat dairy is more likely to separate.
If you prefer a stronger garlic flavor, add one or two additional minced garlic cloves.
For a richer sauce, stir in an extra tablespoon of butter immediately before serving.
Mushrooms also make an excellent addition. Sauté sliced cremini mushrooms after removing the steaks and before preparing the sauce.
If you enjoy a subtle tanginess, add a little fresh lemon juice at the end of cooking rather than during the initial cream reduction.
