Description
Juicy seared steak smothered in a creamy sun-dried-tomato parmesan sauce — the steakhouse version of “Marry Me Chicken.” Elegant, rich, and totally swoon-worthy, perfect for a special date night or indulgent dinner.
Ingredients
Steak
- 2 ribeye or sirloin steaks (about 1 lb each)
- Salt and pepper to taste
- 1 tbsp olive oil
Sauce
- 2 tbsp butter
- 2 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- ½ tsp crushed red pepper flakes
- Fresh basil, for garnish
Instructions
- Season Steaks: Season the steaks generously with salt and pepper on both sides to enhance their natural flavors.
- Sear Steaks: Heat olive oil in a skillet over medium-high heat. Add the steaks and sear for 3–4 minutes per side, aiming for medium-rare doneness. Remove steaks from the pan and let them rest to retain juices.
- Prepare Sauce Base: In the same skillet, melt butter. Add minced garlic and chopped sun-dried tomatoes; sauté for about 1-2 minutes until fragrant.
- Simmer Sauce: Pour in the heavy cream, then stir in grated parmesan cheese and crushed red pepper flakes. Let the sauce simmer gently for 2–3 minutes until it thickens slightly and becomes creamy.
- Combine Steaks and Sauce: Return the rested steaks back to the skillet. Spoon the creamy sun-dried tomato parmesan sauce over the steaks, allowing the flavors to meld for a minute.
- Garnish and Serve: Garnish with fresh basil leaves for a burst of color and freshness. Serve immediately with your choice of side dishes.
Notes
- Pair this steak with mashed potatoes or pasta to complete the meal.
- For best results, use high-quality ribeye or sirloin steaks.
- If sun-dried tomatoes are packed in oil, drain before chopping to avoid excess oil in the sauce.
- Let steaks rest after searing to ensure juiciness.
- You can adjust red pepper flakes to your heat preference.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired, American
