Overview
This easy, cozy steak dinner is perfect for weeknights or a special weekend meal. It highlights simple pan-searing and a rich Parmesan cream sauce that feels indulgent without hours in the kitchen.
introduction
Garlic Butter Steak With Parmesan Cream Sauce is a showstopping skillet meal that balances deeply seared ribeyes with a silky, cheesy sauce. The dish delivers restaurant-style flavor at home and pairs beautifully with simple sides or a sweet finish like a scoop of brown butter ice cream for a fun contrast.
Why You’ll Love This Garlic Butter Steak With Parmesan Cream Sauce
- Big, savory flavor from garlic, butter, and Parmesan — tastes like a treat but is easy to make.
- Quick to cook: sear steaks in about 10 minutes, finish with a fast cream sauce.
- Family-friendly and elegant enough for guests.
- Minimal ingredients and one-skillet cleanup.
- Uses familiar techniques you can reuse in other dinners, similar to the stovetop searing found in the chicken philly cheesesteak recipe.
Ingredients Needed
Protein
- 4 ribeye steaks (1-inch thick, about 8 oz each)
Sauce & Dairy
- 4 tablespoons butter (divided)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
Aromatics & Seasoning
- 4 cloves garlic (minced)
- Salt, to taste
- Pepper, to taste
Garnish
- 1 tablespoon chopped fresh parsley (for garnish)
Step-by-Step Instructions
- Season the ribeye steaks evenly with salt and pepper on both sides.
- Heat a large skillet over medium-high heat and add 2 tablespoons of butter.
- Once the butter is melted and bubbling, add the steaks to the skillet and cook for about 4-5 minutes on one side.
- 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.
- Remove the steaks from the skillet and let them rest for 5 minutes.
- 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.
- Add the grated Parmesan cheese to the skillet and whisk until the sauce is thickened, about 3-4 minutes.
- Taste the sauce and season with salt and pepper as needed.
- Slice the steaks, plate them, and drizzle the Parmesan cream sauce over the top.
- Garnish with chopped parsley.
Serving Suggestions Garlic Butter Steak With Parmesan Cream Sauce
- Serve over creamy mashed potatoes or buttered egg noodles to soak up the sauce.
- Roasted asparagus, green beans, or a simple arugula salad keep the plate bright.
- For a light dessert pairing, try a delicate madeline cookies recipe to finish the meal without overwhelming the palate.
Tips for Success Garlic Butter Steak With Parmesan Cream Sauce
- Bring steaks to room temperature for 20–30 minutes before cooking so they sear evenly.
- Use a heavy skillet (cast iron is ideal) and make sure it’s hot before adding the steaks to get a deep brown crust.
- Let the steaks rest after cooking to keep juices locked in — don’t skip the 5-minute rest.
- Whisk the cream and Parmesan over medium heat and don’t let it boil; a gentle simmer will thicken it smoothly.
- Use freshly grated Parmesan for the best melt and flavor.
- If you want a casual dessert or party finish, a playful donuts with sprinkles guide can inspire quick homemade or store-bought treats to serve afterward.
Variation
- Swap ribeyes for New York strips or filet mignon for a leaner or more tender cut.
- Add a splash of white wine to the sauce after removing the steaks for extra depth — reduce for 1–2 minutes before adding cream.
- Stir in a handful of baby spinach to the sauce at the end for color and a touch of green.
FAQs
Q: How do I know when ribeye is medium-rare?
A: Use an instant-read thermometer — medium-rare is 130–135°F. Pull steaks a few degrees below target as they’ll rise while resting.
Q: Can I make the sauce ahead of time?
A: You can make the sauce and refrigerate, but reheat gently over low heat and whisk in a splash of cream or milk to loosen it before serving.
Q: Is Parmesan necessary or can I substitute?
A: Parmesan gives a salty, nutty flavor and melt. Pecorino Romano can substitute for a bolder bite, but avoid soft cheeses that won’t thicken the sauce the same way.
Q: Can I use a different cut to make this more budget-friendly?
A: Yes — sirloin or flank steak can work. Adjust cook time and slice thinly against the grain for best tenderness.
Garlic Butter Steak With Parmesan Cream Sauce
Ingredients
Method
- Season the ribeye steaks evenly with salt and pepper on both sides.
- Heat a large skillet over medium-high heat and add 2 tablespoons of butter.
- Once the butter is melted and bubbling, add the steaks to the skillet and cook for about 4-5 minutes on one side.
- 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.
- Remove the steaks from the skillet and let them rest for 5 minutes.
- 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.
- Add the grated Parmesan cheese to the skillet and whisk until the sauce is thickened, about 3-4 minutes.
- Taste the sauce and season with salt and pepper as needed.
- Slice the steaks, plate them, and drizzle the Parmesan cream sauce over the top.
- Garnish with chopped parsley.
