Pan Seared Steak With Parmesan Aioli Recipe

Ladies and gentlemen, let me tell you that I have just discovered one of the most incredible steak recipes out there. Are you tired of ordering mediocre steak at restaurants, or ruining your own steaks with subpar cooking techniques at home?

Well, fear not, because today I’m presenting to you an outstanding recipe that will change the way you think about steak. Get ready for a mouthwatering and juicy pan-seared steak with Parmesan aioli.

From the first bite of the seared exterior to the juicy and tender center of the beef tenderloin, your taste buds will be overwhelmed with flavors that are deep and harmonious. The chopped flat-leaf parsley and roasted garlic blend perfectly with the black pepper and salt to give intensity to every bite of this steak.

Moreover, it’s all brought together with a dipping sauce that will make your toes curl: Parmesan aioli made with light mayo, grated Parmesan cheese, lemon juice, and olive oil. It’s creamy, tangy and loaded with layers of flavor that will leave a lasting impression on your palate.

This dish is perfect for a special occasion or when you just need to satisfy your craving for a hearty meal. So, without further ado, let’s begin this food journey together, starting with the ingredient list.

Why You’ll Love This Recipe

Pan Seared Steak With Parmesan Aioli
Pan Seared Steak With Parmesan Aioli

Listen up, folks. If you’re a meat lover like me, then you need to pay attention to this recipe. I’m talking about pan-seared steak with parmesan aioli. Oh my goodness, just the sound of it can make your mouth water.

Let me tell you what makes this recipe so special. First off, we’re using beef tenderloin – that’s one of the most premium cuts of meat around. We’ll heat up a cast iron or iron skillet on high heat and sear the steak to perfection. Trust me, once you get that beautiful crust on the outside, you’ll know that you’ve hit the jackpot.

Now let’s talk about that parmesan aioli. It’s absolutely divine – made from light mayonnaise, roasted garlic, parmesan cheese, lemon juice and fresh flat-leaf parsley. The aioli perfectly complements the seared steak bites, creating an unforgettable pairing that will make your tastebuds dance with joy.

And if all of that isn’t enough to convince you to try this recipe, then how about the fact that it’s incredibly versatile? You can serve it with truffle fries or steak fries for a classic steak frites dish. Or switch things up by serving it Philly cheesesteak style with onion, peppers and mushrooms smothered in melted provolone cheese. You can even make a burger out of it and top it off with garlic parmesan aioli.

So there you have it – pan-seared steak with parmesan aioli is a dish that’s sure to impress anyone…even the toughest food critics. Trust me when I say that you’ll be asking for seconds and thirds once you take a bite out of this savory masterpiece.

Ingredient List

 Juicy, tender and perfectly cooked steak
Juicy, tender and perfectly cooked steak

Ingredients to make Pan Seared Steak with Parmesan Aioli Recipe

  • 2 beef tenderloin filets (8oz each)
  • 1/2 teaspoon of salt and 1/4 teaspoon of black pepper
  • 2 garlic cloves, minced
  • 1 tablespoon of olive oil
  • 2 tablespoons of chopped flat leaf parsley
  • 1/4 cup of shredded Parmesan cheese
  • 1/4 cup of light mayonnaise
  • 2 tablespoons of freshly squeezed lemon juice
  • For the garlic aioli:
  • 3 cloves of roasted garlic, mashed
  • 1/4 cup of shredded Parmesan cheese
  • 1/4 cup of light mayonnaise
  • 1 tablespoon of freshly squeezed lemon juice
  • Salt and freshly ground black pepper to taste

The Recipe How-To

 Crispy, golden brown sear on the outside
Crispy, golden brown sear on the outside

Now, it’s time for what you have been waiting for – the recipe on how to make the Pan Seared Steak with Parmesan Aioli. Trust me, this dish is a showstopper and always gets people talking. So put on your apron, grab your cast iron skillet, and let’s get cooking.


  • 2 beef tenderloin filets mignon (6oz each), at room temperature
  • Salt (a generous pinch)
  • Black pepper (1/4 teaspoon + more for the aioli)
  • Olive oil (2 tablespoons + more for searing steak)
  • 3 garlic cloves, minced
  • 1/4 cup of light mayonnaise
  • 1 tablespoon of lemon juice
  • 1 tablespoon of chopped flat leaf parsley
  • 3 tablespoons of parmesan cheese


  1. Season the beef tenderloin filet mignon generously with salt and black pepper on both sides.
  2. Heat a cast iron skillet or heavy bottomed pan over medium-high heat for 5 minutes until smoking.
  3. Add in 2 tablespoons of olive oil to the skillet and wait until it starts to shimmer.
  4. Carefully place the seasoned beef tenderloin filets onto the skillet and don’t touch them for about 3 minutes. This will help develop a nice crust on the meat.
  5. After three minutes, flip the steak over to the other side and cook for another 2-3 minutes for medium rare, or longer if you prefer it more well-done.
  6. Once cooked, remove the steak from the skillet and let it rest on a plate while you prepare the Parmesan Aioli.

For The Parmesan Aioli:

  1. In a small bowl, mix together minced garlic, lemon juice, light mayonnaise, Parmesan cheese, chopped parsley, and a dash of pepper thoroughly.
  2. If needed, adjust seasoning as desired.
  3. Take a spoonful of aioli and place it over top of each steak, spreading it out slightly.

Serve hot with some truffle fries or roasted garlic mashed potatoes on the side for a complete meal experience!


Substitutions and Variations

 Rich and creamy Parmesan aioli to complement the meat
Rich and creamy Parmesan aioli to complement the meat

Let’s be honest, even the most delicious recipe can get repetitive after a while. We all crave something new and exciting on our plates from time to time. Luckily, with this pan-seared steak with Parmesan aioli recipe, there are plenty of options to switch things up.

Firstly, if you’re not a fan of beef tenderloin, switch it out with sirloin or flank steak for a bit more of a chewy texture. You could also try using filet mignon or even beef ribeye if you’re feeling fancy.

If you’re looking for vegetarian options or to incorporate some seafood into the mix, shrimp works perfectly as a substitute for the beef tenderloin. A mushroom sauce could also work amazingly as an alternative to the Parmesan aioli.

If you’re not a fan of French fries or want to add some variety to your side dishes, truffle fries or garlic butter basted roasted potatoes would make for excellent substitutes. And instead of serving with arugula on top of your seared steak, try some fresh rosemary for a delicious herbal twist.

For those wanting some Philly cheesesteak inspired flavors, try adding some grilled onions and green peppers on top of or alongside your steak bites, with an aioli Philly cheesesteak dipping sauce on the side.

Lastly, don’t be afraid to experiment with different herbs and seasonings in your Parmesan aioli. Adding chopped flat-leaf parsley or substituting lemon juice for the roasted garlic brings an extra pop of flavor that’s sure to impress.

So whether you’re switching things up from week-to-week or attempting a complete overhaul of Sally’s recipe of the week pan-seared steak with Parmesan aioli recipe – there are plenty of substitutions and variations that will keep things fresh and exciting in your kitchen.

Serving and Pairing

 Simple ingredients, big flavors
Simple ingredients, big flavors

With its rich and savory flavors, pan seared steak with parmesan aioli is a meal meant to savor. There are a variety of ways to serve this dish, each one highlighting different aspects of its bold taste.

If you’re looking for a classic approach, try pairing your steak with some perfectly crisp and seasoned french fries. You can either opt for the traditional thinner cut ‘steak frites’ style or switch things up with truffle fries or parmesan truffle fries for a luxurious twist.

For those who prefer their steak topped with something piquant, consider serving your seared steak parmesan with garlic aioli dipping sauce. The creamy texture and garlicky kick blends perfectly with the beef’s natural flavors to create an unbeatable combination. You can even make the dipping sauce from scratch using the accompanying recipe.

If you want to get more creative, experiment with making homemade mushroom sauce or topping your steak with shrimp. Another combination that works surprisingly well is pairing pan-seared steak with arugula; the peppery flavor of the greens meshes excellently with the savory taste of beef.

To take things up a notch, you can also consider adding a glass of red wine alongside your meal. A peppery syrah or robust cabernet sauvignon will help bring out the meat’s best flavors.

No matter how you choose to serve it, pan seared steak with parmesan aioli is a classic dish that’s sure to make any meal feel like an upscale dining experience.

Make-Ahead, Storing and Reheating

 A steakhouse-quality meal made right at home
A steakhouse-quality meal made right at home

As a BBQ chef, I know the importance of making sure your meal can be ready ahead of time. Luckily, this recipe for Pan Seared Steak with Parmesan Aioli is perfect for just that.

To make ahead, simply cook the steak as directed in the recipe and then allow it to cool to room temperature. Once cooled, wrap the steak tightly in plastic wrap and store it in an airtight container in the refrigerator for up to three days.

When you’re ready to reheat, simply preheat your oven to 350°F and place the wrapped steak on a baking sheet. Allow the steak to come to room temperature before placing it in the oven. Bake for 10-15 minutes or until the internal temperature reaches at least 140°F.

If you’re short on time and need to reheat quickly, you can also use a cast iron skillet or grill pan on medium-high heat. Reheat until heated through, about 3-4 minutes per side.

As for storing leftovers, don’t toss them just yet! The leftover Pan Seared Steak with Parmesan Aioli makes for great steak bites or sandwich fillings. Simply store any unused steak and aioli separately in airtight containers in the refrigerator for up to three days.

To reheat leftover steak bites or sandwich fillings, preheat your oven to 350°F and place them on a baking sheet. Bake for 5-8 minutes or until heated through.

Trust me, with these make-ahead and reheating tips, serving an impressive and delicious meal has never been easier!

Tips for Perfect Results

 Mouthwatering aroma and irresistible taste
Mouthwatering aroma and irresistible taste

As the assistant of a BBQ chef, I have learned some tips that can help you prepare the perfect pan-seared steak with parmesan aioli. These tips ensure that you make the most succulent and flavorful steak bites that will leave your guests drooling for more. So, let’s get started!

First and foremost, it is crucial to use beef tenderloin to prepare this recipe as it is the most tender cut of beef, which will work well with the pan-searing process. Make sure to season the steak using salt and black pepper before searing it in a hot cast-iron skillet with olive oil over medium-high heat.

Additionally, it would be best if you avoided overcrowding the pan when preparing the steak bites. Crowding leads to steaming, and this can lead to unappetizing gray meat instead of a crisp brown crust. Therefore, take your time and sear each steak bite in batches.

When searing the steak, it is essential to ensure that it has reached room temperature for about an hour so that it cooks evenly. After placing the steak in the hot skillet, resist the urge to move or flip it until a golden-brown crust has formed on one side. This takes about three minutes on high heat before flipping.

For juicy steak bites, finish cooking them in the oven at 400°F (205°C) for about five minutes after searing them. However, ensure you check their internal temperature using a meat thermometer to confirm if they have cooked through appropriately.

Finally, when making parmesan aioli for dipping sauce, remember to use light mayonnaise instead of regular mayonnaise when trying to keep things healthy. Additionally, make sure to use freshly squeezed lemon juice and minced garlic cloves for maximum flavor. Mix all ingredients thoroughly and chill before serving.

By following these tips, you will end up with restaurant-quality pan-seared steak parmesan served with drool-worthy garlic aioli dipping sauce that may leave your guests speechless!

Bottom Line

In conclusion, this pan-seared steak with parmesan aioli recipe is the perfect dish for anyone who loves succulent and flavorful steaks. With just a few key ingredients, you can whip up a dish that will rival any high-end steakhouse. The key to making this dish successful is to use high-quality beef tenderloin, some garlic cloves, flat leaf parsley, and parmesan cheese.

By following the cooking instructions carefully, you can create a beautifully seared steak that’s perfectly cooked on the inside. Pair it with some delicious truffle fries or steak frites, and you’ll have a meal that looks like it came out of a magazine. Plus, no one can resist the delicious creamy flavor of the garlic parmesan aioli dipping sauce!

So what are you waiting for? Get ready to impress your family and friends with this delicious pan-seared steak with parmesan aioli recipe. Whether you’re looking for a quick and easy weeknight dinner or something more special for a dinner party or date night, this recipe has got you covered. Trust me – once you taste this mouth-watering dish, there won’t be any going back.

Pan Seared Steak With Parmesan Aioli

Pan Seared Steak With Parmesan Aioli Recipe

This is a recipe from December 2002 Family Circle. It’s a nice little change for steak!
5 from 1 vote
Prep Time 10 minutes
Cook Time 5 minutes
Course Main Course
Cuisine Italian
Calories 522.8 kcal


  • 3/4 cup light mayonnaise
  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed into paste
  • 3 tablespoons grated parmesan cheese
  • 1/8 teaspoon black pepper
  • 2 tablespoons chopped flat leaf parsley
  • 1 1/2 lbs beef tenderloin, cut into 6 slices, pounded to 1/2 inch thickness
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons vegetable oil


  • Parmesal Aioli: In a medium size bowl, whisk together the mayonnaise and olive oil. Stir in the garlic paste,parmesan cheese, pepper and parsley (you should have about 1 cup). Cover; refrigerate for at least 1 hour.
  • Steak: Season the slices of beef tenderloin with the salt and pepper. In a large skillet, heat the oil over high heat. Add the beef and cook for one minute on each side or until browned and cooked through. Remove to warm platter. Serve immediately with aioli.



Serving: 157gCalories: 522.8kcalCarbohydrates: 3.1gProtein: 29.9gFat: 42.6gSaturated Fat: 12.2gCholesterol: 110.2mgSodium: 393.6mgFiber: 0.1gSugar: 1.3g
Keyword < 15 Mins, Easy, Meat, Steak
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Shara @The Bird BBQ

Shara loves to experiment with different flavors and techniques when it comes to BBQ. She has been perfecting her craft for years and loves hosting backyard BBQs with friends & family. She often comes up with creative recipes that her guests rave about.