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Garlic Butter Steak with Parmesan Cream Sauce

A luxurious dish featuring ribeye steaks seared to perfection and topped with a rich Parmesan cream sauce, perfect for special occasions or a delightful treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Steak
Calories: 600
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces ribeye steaks (About 1-inch thick, 8 oz each)
  • Salt, to taste
  • Pepper, to taste
  • 4 tablespoons butter
  • 4 cloves garlic (minced) Fresh garlic gives the best flavor.
  • 1/2 cup heavy cream Can substitute with half-and-half or milk for a lighter version.
  • 1/2 cup grated Parmesan cheese Can substitute with other cheeses for different taste.
  • 1 tablespoon chopped fresh parsley (for garnish)

Method
 

Preparation
  1. Season the ribeye steaks evenly with salt and pepper on both sides.
Cooking Steak
  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, then add the remaining 2 tablespoons of butter and the minced garlic to the skillet. 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 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 it 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

Use room temperature steaks for even cooking. Don’t overcrowd the skillet; cook the steaks in batches if necessary. Adjust the cooking time if you prefer your steak more or less done. For a richer taste, add a splash of white wine to the sauce before whisking in the Parmesan.