Can I substitute the sun-dried tomatoes?

Absolutely. If you’re out of sun-dried tomatoes, chopped fresh tomatoes with a dab of tomato paste bring similar color and tanginess to the sauce. Roasted red peppers or even a scattering of olives are other tasty options.

Is there a replacement for beef broth?

If you don’t have beef broth, don’t worry—a good-quality stock cube dissolved in hot water will add that necessary depth. In a pinch, even chicken or vegetable broth will do, though the sauce will be a bit lighter in flavor.

How should I serve Marry Me Steak?

This steak holds its own solo, but is divine over mashed potatoes, buttered noodles, or a bed of creamy polenta. For a lower-carb approach, try alongside steamed green beans or roasted vegetables.

Can I use other cuts of steak?

Definitely. This recipe will work beautifully with most steak cuts—choose your favorite or whatever’s on sale. Just be mindful of the cook time, as thinner or thicker cuts may need adjustments.

Marry Me Steak Recipe - LazyDayRecipes

Description

Marry Me Steak is a decadent main-course featuring tender, perfectly-seared steaks finished in a rich, creamy sun-dried tomato and Parmesan sauce. Infused with garlic, fresh herbs, and garnished with basil, this easy, restaurant-quality dish will impress at any special meal or date night.

Ingredients

Units Scale

For the Steaks

2 Steaks (NY Strip, Rib Eye, or Filet Mignon)
1 tsp Salt
1/2 tsp Pepper
2 tbsp Oil

For the Sauce

2 tbsp Butter
2 tbsp Garlic, minced
1/2 cup Beef Broth
1/2 cup Heavy Cream
1 cup Parmesan, grated
1 tsp Oregano
1 tsp Thyme
1/2 cup Sun-dried Tomatoes, chopped

For Garnish

1 cup Fresh Basil, chopped
Extra grated Parmesan

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Instructions

Season the Steaks: Pat steaks dry and season both sides generously with salt and pepper. Let them rest at room temperature while you prepare your other ingredients.
Sear the Steaks: Heat a large skillet over medium-high heat until hot. Pour in oil and, once shimmering, add the steaks. Cook undisturbed for about 3 minutes on the first side, then carefully flip.
Finish Cooking Steaks: Continue to cook steaks for 3-4 minutes on the second side for rare to medium-rare. For medium, cook 4-5 minutes; for well-done, cook 5-6 minutes. Adjust time to desired doneness.
Rest the Steaks: Remove steaks from skillet and set aside on a cutting board. Tent loosely with foil and let rest to redistribute juices.
Prepare the Sauce Base: In the same skillet, add butter and minced garlic. Sauté for 1-2 minutes until fragrant, scraping up browned bits.
Deglaze and Build the Sauce: Stir in beef broth and heavy cream, deglazing the pan. Add Parmesan, oregano, and thyme, stirring on low to medium heat until cheese melts and sauce begins to thicken.
Add Sun-dried Tomatoes: Stir chopped sun-dried tomatoes into the sauce. Simmer gently for about 5 minutes, allowing flavors to meld and sauce to thicken further.
Return Steaks to Sauce: Place steaks back in skillet. Spoon sauce generously over them and warm through for about 5 minutes.
Garnish and Serve: Sprinkle with fresh chopped basil and extra grated Parmesan. Serve immediately over mashed potatoes, rice, or pasta as desired.

Notes

Best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
Reheat gently in the microwave or stovetop with a splash of water to keep the steak juicy.
You can substitute sun-dried tomatoes with chopped fresh tomatoes plus a bit of tomato paste.
Use a beef stock cube dissolved in water if you don’t have beef broth.
Serve with mashed potatoes, pasta, or rice for a heartier meal.

Nutrition

Serving Size: 1 steak with sauce (1/4 of recipe)
Calories: 548 kcal
Sugar: 7g
Sodium: 1184mg
Fat: 41g
Saturated Fat: 19g
Unsaturated Fat: 21g
Trans Fat: 0.03g
Carbohydrates: 12g
Fiber: 2g
Protein: 36g
Cholesterol: 120mg