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Garlic Butter Steak topped with creamy Parmesan sauce on a plate

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 700
Ingredients Method Notes

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

Method
 

Preparation
  1. Season the ribeye steaks evenly with salt and pepper on both sides.
Cooking the Steaks
  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.
Making the Sauce
  1. 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.
  2. Add the grated Parmesan cheese to the skillet and whisk until the sauce is thickened, about 3-4 minutes.
  3. 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

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.