Garlic Butter Steak With Parmesan Cream Sauce
This easy, cozy steak dinner is perfect for weeknights or a special weekend meal with a rich Parmesan cream sauce that feels indulgent without hours in the kitchen.
Ingredients
For the Steak
- 4 pieces ribeye steaks (1-inch thick, about 8 oz each) Bring to room temperature before cooking.
For the Sauce
- 4 tablespoons butter (divided) Use 2 tablespoons for cooking steaks and 2 for the sauce.
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese Use freshly grated for best melt.
Aromatics & Seasoning
- 4 cloves garlic (minced)
- Salt To taste
- Pepper To taste
Garnish
- 1 tablespoon chopped fresh parsley For garnish
Instructions
Preparation
- Season the ribeye steaks evenly with salt and pepper on both sides.
Cooking the Steaks
- 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.
Making the Sauce
- 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.
Serving
- Slice the steaks, plate them, and drizzle the Parmesan cream sauce over the top.
- Garnish with chopped parsley.
Notes
Bring steaks to room temperature for 20-30 minutes before cooking to sear evenly. Use a heavy skillet for best results. Let the steaks rest after cooking to lock in juices. Whisk the cream and Parmesan over medium heat without boiling.