# Creamy Garlic Butter Steak Medallions
These Creamy Garlic Butter Steak Medallions are rich, juicy, tender, and coated in a luxurious garlic herb cream sauce. Thick pieces of beef are seasoned simply, seared over high heat until deeply browned and caramelized on the outside, then finished in a silky sauce made with butter, fresh garlic, cream, Parmesan, and herbs.
This recipe is perfect when you want a restaurant-style beef dinner without complicated preparation. The golden cream sauce picks up all the flavorful browned bits left in the skillet after searing the beef, creating an incredibly savory base. Fresh parsley brightens the rich sauce, while a little red pepper adds optional warmth.
Serve these steak medallions with mashed potatoes, roasted vegetables, rice, pasta, or crusty bread to soak up every spoonful of the creamy garlic sauce.
**Prep Time:** 15 minutes
**Cook Time:** 25 minutes
**Total Time:** 40 minutes
**Servings:** 6
**Difficulty:** Easy to Moderate
**Cuisine:** American
**Course:** Main Course
## Ingredients
### For the Steak Medallions
– 2½ pounds beef tenderloin, sirloin, or thick-cut steak
– 1½ teaspoons salt
– 1 teaspoon freshly ground black pepper
– 1 teaspoon garlic powder
– ½ teaspoon onion powder
– ½ teaspoon smoked paprika
– 2 tablespoons olive oil
– 2 tablespoons unsalted butter
### For the Creamy Garlic Butter Sauce
– 3 tablespoons unsalted butter
– 5 garlic cloves, finely minced
– 1 cup heavy cream
– ½ cup beef broth
– ½ cup freshly grated Parmesan cheese
– 1 teaspoon Dijon mustard
– ½ teaspoon dried Italian seasoning
– ½ teaspoon dried thyme
– ¼ teaspoon red pepper flakes, optional
– ¼ teaspoon black pepper
– Salt to taste
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh chives, optional
## Instructions
### Step 1: Prepare the Beef
Remove the beef from the refrigerator about 20 to 30 minutes before cooking. Allowing it to lose some of its refrigerator chill helps it cook more evenly.
Cut the beef into thick medallions approximately 1½ to 2 inches thick. If using beef tenderloin, you may already have individual medallions.
Pat every piece very dry with paper towels. This step is important because excess moisture prevents the meat from developing the dark brown crust seen in the finished dish.
Season the beef generously on all sides with salt, black pepper, garlic powder, onion powder, and smoked paprika.
### Step 2: Heat the Skillet
Place a large heavy skillet, preferably cast iron or stainless steel, over medium-high to high heat.
Allow the pan to become properly hot before adding the meat. Add the olive oil and swirl it around the skillet.
The oil should look glossy and shimmer slightly.
### Step 3: Sear the Steak Medallions
Carefully place the seasoned steak medallions into the hot skillet.
Do not overcrowd them. If your skillet is small, cook the beef in two batches.
Leave the steaks undisturbed for approximately 3 to 4 minutes on the first side. Moving them too quickly can prevent a good crust from forming.
Turn the steaks and cook the second side for another 3 to 4 minutes.
Add 2 tablespoons of butter to the skillet during the final minute. As the butter melts, carefully spoon it over the steaks several times.
Cooking time will vary depending on the thickness of the meat and your preferred level of doneness.
For food-safety guidance, the USDA recommends cooking whole cuts of beef to at least 145°F and allowing them to rest for 3 minutes.
Transfer the seared steaks to a clean plate. Tent loosely with foil while preparing the sauce.
### Step 4: Start the Garlic Butter Sauce
Reduce the skillet heat to medium-low.
Do not clean the skillet. The browned bits left behind from the steak contain a tremendous amount of flavor.
Add 3 tablespoons butter.
Once melted, add the minced garlic.
Cook for approximately 30 to 60 seconds, stirring frequently. The garlic should become fragrant but should not turn dark brown.
### Step 5: Deglaze the Pan
Pour the beef broth into the skillet.
Use a wooden spoon or silicone spatula to gently scrape the browned bits from the bottom of the pan.
Allow the broth to simmer for approximately 2 minutes.
This process incorporates all those concentrated steak flavors directly into the sauce.
### Step 6: Add the Cream
Reduce the heat to low.
Slowly pour in the heavy cream while stirring.
Add Dijon mustard, Italian seasoning, thyme, red pepper flakes, and black pepper.
Stir everything together and allow the sauce to gently simmer for approximately 3 to 4 minutes.
Avoid aggressively boiling heavy cream because very high heat can cause the sauce to separate.
### Step 7: Add Parmesan
Gradually sprinkle the Parmesan cheese into the sauce while stirring continuously.
Continue cooking for another 2 to 3 minutes until the Parmesan melts and the sauce becomes smooth and slightly thickened.
Taste the sauce before adding extra salt because Parmesan and beef broth can already contain considerable salt.
### Step 8: Return the Steak to the Sauce
Return the steak medallions to the skillet along with any juices that have accumulated on the resting plate.
Spoon the creamy garlic butter sauce generously over each steak.
Let everything warm together over low heat for approximately 1 to 2 minutes.
Avoid cooking the steaks for too long at this stage because they may become overdone.
### Step 9: Garnish and Serve
Remove the skillet from the heat.
Sprinkle generously with fresh parsley and optional chives.
For an attractive presentation, spoon a little extra sauce around the steak medallions before serving.
Serve immediately while the beef is hot and the garlic cream sauce is silky.
## Description and Flavor
The first thing that makes this recipe special is the contrast between the outside and inside of the beef. High-heat searing creates a deeply caramelized crust while the center remains tender and juicy.
The sauce is equally important. Garlic gives it savory depth, butter makes it luxurious, Parmesan adds salty richness, and heavy cream provides the silky restaurant-style texture.
Fresh parsley keeps the finished dish from feeling overly heavy.
Because everything is prepared in one skillet, the sauce absorbs the flavorful browned steak drippings instead of letting them go to waste.
## Recipe Notes
Choose relatively thick pieces of beef for this recipe. Thin steaks cook extremely quickly and can become overdone before a proper crust develops.
Beef tenderloin creates the most tender version, although it is usually more expensive. Sirloin is a more economical option and still works very well.
Ribeye can also be used if you prefer richer, more heavily marbled beef.
Freshly grated Parmesan works much better than pre-shredded cheese. Packaged shredded cheese often contains anti-caking ingredients that may prevent the sauce from becoming completely smooth.
If the sauce becomes too thick, stir in a small amount of beef broth.
If it seems too thin, let it simmer gently for another minute or two.
## Tips for the Best Steak Medallions
1. **Dry the beef thoroughly.** Moisture creates steam and prevents proper browning.
2. **Use a very hot skillet.** The pan should be hot before the steak goes in.
3. **Avoid overcrowding.** Too many pieces reduce the skillet temperature and cause the beef to steam instead of sear.
4. **Do not repeatedly flip the steak.** Give each side enough uninterrupted time to develop a crust.
5. **Use a meat thermometer when possible.** It is more reliable than guessing based on cooking time alone.
6. **Keep the sauce at a gentle simmer.** Heavy cream and Parmesan perform best over moderate or low heat.
7. **Let the steak rest briefly.** Resting helps retain the juices.
8. **Add fresh herbs at the end.** This preserves their bright color and flavor.
## Serving Ideas
Creamy Garlic Butter Steak Medallions pair wonderfully with:
– Creamy mashed potatoes
– Garlic mashed potatoes
– Roasted baby potatoes
– Buttered egg noodles
– Steamed white rice
– Parmesan pasta
– Roasted asparagus
– Green beans
– Garlic broccoli
– Roasted carrots
– Sautéed mushrooms
– Fresh garden salad
– Garlic bread
– Crusty artisan bread
Mashed potatoes are especially delicious because they absorb the creamy garlic sauce.
For a lower-carbohydrate meal, serve the steak with cauliflower mash, sautéed spinach, zucchini, broccoli, or asparagus.
## Storage
Allow leftovers to cool before placing them in an airtight container.
Store in the refrigerator for up to **3 days**.
For best results, store the steak together with some of the sauce so that it does not dry out.
## Reheating
Reheat gently in a covered skillet over low heat.
Add 1 to 2 tablespoons of beef broth or cream if the sauce has thickened too much during refrigeration.
Avoid reheating the meat over very high heat because this can make the steak tough and cause the creamy sauce to separate.
The microwave can also be used, but heat in short intervals at reduced power whenever possible.
## Can You Freeze It?
The cooked steak itself can be frozen, but cream sauces sometimes change texture after freezing and thawing.
If you plan to freeze leftovers, place them in a freezer-safe airtight container for up to about 2 months.
Thaw overnight in the refrigerator and reheat slowly.
Adding a tablespoon or two of fresh cream while reheating may help restore the texture of the sauce.
## Approximate Nutritional Information
Nutrition will vary depending on the cut of beef, portion size, Parmesan brand, and amount of sauce consumed.
**Per serving, approximately:**
Calories: 610
Protein: 42 g
Carbohydrates: 5 g
Fat: 47 g
Saturated Fat: 23 g
Fiber: 0.5 g
Sugar: 2 g
Sodium: 720 mg
Calcium: 190 mg
Iron: 4 mg
These numbers are estimates rather than medical or dietary calculations.
## Nutritional Benefits
Beef is naturally rich in high-quality protein, which supplies essential amino acids needed for maintaining and repairing muscle tissue.
It also provides several important nutrients, including iron, zinc, selenium, and vitamin B12.
Iron supports normal red blood cell formation and helps transport oxygen throughout the body.
Vitamin B12 supports normal nerve function and red blood cell production, while zinc contributes to normal immune function.
The Parmesan cheese contributes additional protein and calcium.
Fresh parsley adds small amounts of vitamin K, vitamin C, and antioxidant plant compounds.
Because this dish contains butter, cream, and cheese, it is relatively rich and calorie-dense. Pairing it with vegetables and controlling the amount of sauce per serving can create a more balanced meal.
## Frequently Asked Questions
### What is the best beef for steak medallions?
Beef tenderloin is the most tender choice. Sirloin provides excellent flavor at a lower price, while ribeye creates a richer version because of its higher fat content.
### Can I use regular steak instead of medallions?
Yes. Strip steak, sirloin steak, tenderloin, or ribeye can all be prepared with the same creamy garlic butter sauce.
### Why didn’t my steak develop a brown crust?
The most common reasons are a pan that was not hot enough, wet meat, or overcrowding the skillet. Pat the steak dry and cook it in batches if necessary.
### Can I make the sauce without heavy cream?
Half-and-half can be substituted, although the sauce will be thinner and less rich. Avoid boiling it aggressively.
### Can I leave out Parmesan?
Yes. The sauce will still be creamy, although Parmesan provides extra richness and helps thicken it.
### Can I add mushrooms?
Absolutely. Sliced mushrooms are an excellent addition. Sauté about 8 ounces of mushrooms after removing the steak, then prepare the sauce in the same skillet.
### Can I add spinach?
Yes. Stir 2 cups of baby spinach into the finished sauce and cook just until wilted.
### Why did my cream sauce separate?
The heat was probably too high. Cream sauces should simmer gently rather than boil rapidly. Parmesan should also be added gradually over low heat.
### How can I make the sauce thinner?
Add a few tablespoons of beef broth until you reach the desired consistency.
### How can I make the sauce thicker?
Let it simmer gently for another 1 to 3 minutes. The Parmesan will also help thicken the sauce.
### Can I prepare this recipe ahead of time?
The sauce can be prepared shortly ahead, but steak tastes best immediately after cooking. For the best texture, sear the steak shortly before serving.
### What vegetables go best with this dish?
Asparagus, broccoli, green beans, roasted carrots, mushrooms, Brussels sprouts, spinach, and zucchini all pair beautifully with the rich garlic cream sauce.
## Final Recipe Note
Creamy Garlic Butter Steak Medallions are an excellent choice when you want an impressive meal without spending hours in the kitchen. The deeply browned beef, fresh herbs, garlic, butter, Parmesan, and creamy pan sauce create a dish that looks restaurant-quality while using familiar ingredients and straightforward cooking techniques.
The most important secrets are keeping the beef dry before searing, using a properly heated skillet, avoiding overcrowding, and preparing the cream sauce over gentle heat. Serve the steak immediately with plenty of sauce and your favorite potatoes or vegetables for a rich, satisfying dinner.
