Garlic Parmesan Sirloin Steak with Cream Sauce

Herb-rubbed sirloin with garlic Parmesan cream sauce pairs a perfectly grilled, juicy steak with a decadent velvety sauce. The oregano, garlic, and lemon zest rub gives the crust a fresh punch while the cream sauce pours on richness. It's a high-protein, low-carb meal that's indulgent yet surprisingly simple.

Forget everything you thought you knew about a simple weeknight steak dinner. We’re taking a perfectly grilled, juicy sirloin and elevating it to restaurant-worthy status with a sauce so decadent, you’ll want to lick the plate clean. Imagine a vibrant herb rub creating a gorgeous crust on the steak, giving way to a tender, rosy interior. Now, picture that steak generously draped in a velvety, savory garlic Parmesan cream sauce. It’s the kind of high-protein, low-carb meal that feels both incredibly indulgent and surprisingly simple to whip up. Whether you’re impressing guests or treating yourself, this recipe is a guaranteed showstopper.

Ingredients

• For the Herb-Rubbed Steak
• 1 16 oz / 454g boneless top sirloin steak, about 1-inch thick
• 2 tablespoons (30 ml / 1 fl oz) fresh oregano, finely chopped, approx. 0.2 oz / 6g
• 0.5 tablespoon minced fresh garlic, approx. 0.25 oz / 7.5g
• 1 tablespoon fresh lemon zest, approx. 0.2 oz / 6g
• 0.5 teaspoon red pepper flakes, approx. 0.03 oz / 0.9g
• Salt and freshly ground black pepper, to taste
• For the Garlic Parmesan Cream Sauce
• 2 tablespoons unsalted butter, 1 oz / 28g
• 2 cloves garlic, minced, approx. 0.35 oz / 10g
• 1 tablespoon almond flour, approx. 0.25 oz / 7g
• 0.5 cup high-quality beef broth, 4 fl oz / 120g (4.2 oz)
• 0.5 teaspoon dried basil, approx. 0.02 oz / 0.5g
• 0.25 teaspoon dried oregano, approx. 0.01 oz / 0.25g
• 0.5 ounce cream cheese, softened, 14g (0.49 oz)
• 0.25 cup freshly grated Parmesan cheese, approx. 0.88 oz / 25g
• 0.25 cup heavy cream, 2 fl oz / 60g (2.12 oz)
• Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the Steak: Pat the sirloin steak completely dry with paper towels—this is the secret to a perfect crust! In a small bowl, combine the fresh oregano, minced garlic, lemon zest, red pepper flakes, salt, and pepper. Rub this fragrant mixture evenly over all surfaces of the steak. Let it sit at room temperature for at least 15 minutes to absorb the flavors while you prepare the grill.
2. Grill the Steak: Preheat your gas grill to medium-high heat, about 400-450°F or 200-230°C (450°F). Clean and grease the grill grates well. Place the seasoned steak on the hot grill and cook for 4-6 minutes per side for a beautiful medium-rare, or adjust the time to your preferred level of doneness.
3. Rest the Steak: This step is non-negotiable for a juicy steak! Transfer the cooked steak to a cutting board and let it rest for 10 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is tender and flavorful.
4. Start the Cream Sauce: While the steak is resting, melt the butter in a small saucepan over medium heat. Add the 2 minced garlic cloves and sauté for about 1 minute until fragrant. Be careful not to let it brown, as it can become bitter.
5. Build the Sauce: Whisk in the almond flour and cook for another minute to lightly toast it. Slowly pour in the beef broth while whisking continuously to prevent any lumps from forming. Stir in the dried basil and oregano and bring the mixture to a gentle simmer.
6. Make it Creamy: Reduce the heat to low. Add the softened cream cheese, freshly grated Parmesan, and heavy cream. Stir constantly until the cheeses are fully melted and the sauce is smooth, velvety, and slightly thickened, which should take about 1-2 minutes. Season with salt and pepper to taste, then remove from the heat.
7. Serve: Slice the rested steak against the grain into your preferred thickness. Arrange the slices on a platter and drizzle generously with the warm garlic Parmesan cream sauce. Serve immediately and prepare for compliments!

Nutritional Information

• Nutrition (Estimated)
• Calories: 461
• Fat: 25.9g
• Protein: 50.6g

Pro Tips

• For the smoothest sauce, always use a block of Parmesan and grate it yourself. Pre-shredded cheeses contain anti-caking agents that can result in a grainy texture.
• No grill? No problem. Sear the steak in a hot cast-iron skillet over medium-high heat with a tablespoon of avocado oil for 4-6 minutes per side for a fantastic crust.
• Use an instant-read thermometer to guarantee your perfect steak doneness: 130-135°F (54-57°C) for medium-rare, or 140-145°F (60-63°C) for medium.
• Let the steak rest at room temperature for 15-30 minutes before cooking. This helps it cook more evenly from edge to center.

FAQ

Q: Can I make this steak recipe without a grill
A: Yes, absolutely. For a fantastic crust, sear the steak in a hot cast-iron skillet with a tablespoon of avocado oil over medium-high heat. Cook for 4-6 minutes per side, or until you reach your preferred internal temperature.

Q: What other cuts of steak work for this recipe
A: While this recipe is designed for a 1-inch thick top sirloin, other cuts like New York strip, ribeye, or even filet mignon would be delicious with the herb rub and creamy garlic Parmesan sauce.

Q: Is this steak with cream sauce recipe keto-friendly
A: Yes, this recipe is low-carb and keto-friendly. It uses almond flour to thicken the sauce instead of traditional flour and features high-protein, high-fat ingredients, making it a perfect indulgent meal for a ketogenic diet.

Q: How do I prevent my Parmesan cream sauce from being grainy
A: For the smoothest, most velvety sauce, always use a block of Parmesan cheese and grate it yourself. Pre-shredded cheeses contain anti-caking agents that can cause a grainy texture when melted. Also, ensure you add the cheese over low heat and stir constantly until it’s fully incorporated.

Pro Tips

• Let the rubbed steak sit at room temperature for 15-30 minutes before cooking so it cooks evenly from edge to center and the herbs get a head start on flavor.
• Grill over medium-high heat (400-450°F / 200-230°C) for 4-6 minutes per side for medium-rare (130-135°F / 54-57°C), and always use an instant-read thermometer.
• No grill? Sear the steak in a hot cast-iron skillet with a tablespoon of avocado oil for 4-6 minutes per side — the crust is just as good.
• Grate the Parmesan from a block and add it with the softened cream cheese off direct heat; pre-shredded cheese leaves the sauce grainy.
• Sauté the garlic for just about 1 minute until fragrant — browned garlic turns bitter and taints the whole cream sauce.

Frequently Asked Questions

How do I keep the garlic Parmesan sauce smooth?

Whisk the almond flour into the butter, pour in the beef broth slowly to avoid lumps, and melt in the cream cheese and freshly grated Parmesan off the heat until velvety.

Is this sirloin dinner keto-friendly?

Yes — each of the two servings has about 6g of carbohydrates with 50.6g of protein and 25.9g of fat. The sauce is thickened with almond flour, not wheat flour.

Can I cook this steak without a grill?

Absolutely — a hot cast-iron skillet over medium-high heat with a tablespoon of avocado oil gives a fantastic crust in the same 4-6 minutes per side.

What doneness should I aim for?

Medium-rare is 130-135°F (54-57°C) and medium is 140-145°F (60-63°C), measured with an instant-read thermometer. Rest the steak 10 minutes before slicing it against the grain.

Recipe card below.

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Stav Kogan

Herb-Rubbed Sirloin with Garlic Parmesan Cream Sauce

A perfectly grilled, juicy sirloin steak with a vibrant herb rub and a decadent, velvety garlic Parmesan cream sauce. This high-protein, low-carb meal is both indulgent and surprisingly simple to prepare.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 2 serving

Calories: 461

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• For the Herb-Rubbed Steak
• 1 16 oz / 454g boneless top sirloin steak, about 1-inch thick
• 0.2 oz (6 g) 2 tablespoons (30 ml / 1 fl oz) fresh oregano, finely chopped
• 0.25 oz (7.5 g) 0.5 tablespoon (8 ml) minced fresh garlic
• 1 tablespoon (0.2 oz / 6 g) fresh lemon zest
• 0.03 oz (0.9 g) 0.5 teaspoon (2.5 ml) red pepper flakes
• Salt and freshly ground black pepper, to taste
• For the Garlic Parmesan Cream Sauce
• 2 tablespoons (1 oz / 28 g) unsalted butter
• 0.35 oz (10 g) 2 cloves garlic, minced
• 1 tablespoon (0.25 oz / 7 g) almond flour
• 0.5 cup high-quality beef broth, 4 fl oz / 120g (4.2 oz)
• 0.5 teaspoon (0.02 oz / 0.5 g) dried basil
• 0.25 teaspoon (0.01 oz / 0.25 g) dried oregano
• 0.5 ounce cream cheese, softened, 14g (0.49 oz)
• 0.88 oz (25 g) 0.25 cup (60 ml) freshly grated Parmesan cheese
• 0.25 cup heavy cream, 2 fl oz / 60g (2.12 oz)
• Salt and freshly ground black pepper, to taste
• For the smoothest sauce, always use a block of Parmesan and grate it yourself. Pre-shredded cheeses contain anti-caking agents that can result in a grainy texture.
• No grill? No problem. Sear the steak in a hot cast-iron skillet over medium-high heat with a tablespoon of avocado oil for 4-6 minutes per side for a fantastic crust.
• Use an instant-read thermometer to guarantee your perfect steak doneness: 130-135°F (54-57°C) for medium-rare, or 140-145°F (60-63°C) for medium.

Method

 

1. Prepare the Steak: Pat the sirloin steak completely dry with paper towels—this is the secret to a perfect crust!
2. In a small bowl, combine the fresh oregano, minced garlic, lemon zest, red pepper flakes, salt, and pepper. Rub this fragrant mixture evenly over all surfaces of the steak.
3. Let it sit at room temperature for at least 15 minutes to absorb the flavors while you prepare the grill.
4. Grill the Steak: Preheat your gas grill to medium-high heat, about 400-450°F or 200-230°C (450°F). Clean and grease the grill grates well.
5. Place the seasoned steak on the hot grill and cook for 4-6 minutes per side for a beautiful medium-rare, or adjust the time to your preferred level of doneness.
6. Rest the Steak: This step is non-negotiable for a juicy steak!
7. Transfer the cooked steak to a cutting board and let it rest for 10 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is tender and flavorful.
8. Start the Cream Sauce: While the steak is resting, melt the butter in a small saucepan over medium heat.
9. Add the 2 minced garlic cloves and sauté for about 1 minute until fragrant. Be careful not to let it brown, as it can become bitter.
10. Build the Sauce: Whisk in the almond flour and cook for another minute to lightly toast it. Slowly pour in the beef broth while whisking continuously to prevent any lumps from forming.
11. Stir in the dried basil and oregano and bring the mixture to a gentle simmer.
12. Make it Creamy: Reduce the heat to low.
13. Add the softened cream cheese, freshly grated Parmesan, and heavy cream.
14. Stir constantly until the cheeses are fully melted and the sauce is smooth, velvety, and slightly thickened, which should take about 1-2 minutes.
15. Season with salt and pepper to taste, then remove from the heat.
16. Serve: Slice the rested steak against the grain into your preferred thickness.
17. Arrange the slices on a platter and drizzle generously with the warm garlic Parmesan cream sauce.
18. Serve immediately and prepare for compliments!
19. Let the steak rest at room temperature for 15-30 minutes before cooking. This helps it cook more evenly from edge to center.

Nutrition

Calories: 461kcalCarbohydrates: 6gProtein: 50.6gFat: 25.9g

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