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Garlic Butter Steak With Parmesan Cream Sauce

A delightful dish that features juicy ribeye steaks paired with a creamy, cheesy Parmesan sauce, perfect for special occasions or a comforting meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 570
Ingredients Method Notes

Ingredients
  

Steaks
  • 4 pieces ribeye steaks (about 1-inch thick, 8 oz each) Choose cuts at room temperature for better cooking.
  • To taste salt
  • To taste pepper
  • 4 tablespoons butter Divided; 2 tablespoons for cooking and 2 for flavor.
  • 4 cloves garlic (minced) Adjust to taste.
Cream Sauce
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese Freshly grated for best results.
  • 1 tablespoon chopped fresh parsley (for garnish)

Method
 

Preparation
  1. Season the ribeye steaks evenly with salt and pepper on both sides.
  2. Let the steaks sit at room temperature for about 30 minutes before cooking.
Cooking
  1. Heat a large skillet over medium-high heat and add 2 tablespoons of butter.
  2. Once the butter is melted and bubbling, add the steaks to the skillet and cook for about 4-5 minutes on one side.
  3. Flip the steaks using tongs, add the remaining 2 tablespoons of butter and the minced garlic to the skillet, and cook for an additional 4-5 minutes for medium-rare.
  4. Remove the steaks from the skillet and let them rest for 5 minutes.
  5. In the same skillet, lower the heat to medium and add the heavy cream, whisking continuously to scrape up any browned bits from the bottom.
  6. Add the grated Parmesan cheese to the skillet and whisk until the sauce is thickened, about 3-4 minutes.
  7. Taste the sauce and season with salt and pepper as needed.
Serving
  1. Slice the steaks, plate them, and drizzle the Parmesan cream sauce over the top.
  2. Garnish with chopped parsley.

Notes

For the best flavor, consider using a meat thermometer to check for doneness (130°F/54°C is perfect for medium-rare). Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat to maintain tenderness.