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Garlic Butter Steak With Parmesan Cream Sauce

A mouthwatering ribeye steak cooked to perfection with a rich garlic butter and Parmesan cream sauce, all made in one pan for easy cleanup.
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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: 680
Ingredients Method Notes

Ingredients
  

Steak Ingredients
  • 4 pieces ribeye steaks (About 1-inch thick, 8 oz each)
  • to taste salt
  • to taste pepper
Sauce Ingredients
  • 4 tablespoons butter
  • 4 cloves garlic (minced)
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley (for garnish)

Method
 

Preparation
  1. Generously sprinkle salt and pepper over both sides of the ribeye steaks.
  2. On medium-high heat, melt 2 tablespoons of butter in a large skillet.
Cooking
  1. Once the butter bubbles, add the steaks. Cook for about 4-5 minutes on one side.
  2. Use tongs to flip the steaks, then add the rest of the butter and minced garlic to the skillet. Cook for another 4-5 minutes for that perfect medium-rare.
  3. Remove the steaks from the skillet and let them rest for 5 minutes.
Making the Sauce
  1. Lower the heat to medium, pour in the heavy cream, and continuously whisk while scraping up those delicious browned bits.
  2. Stir in the grated Parmesan cheese and whisk until the sauce thickens, about 3-4 minutes.
  3. Taste the sauce and add salt and pepper as needed.
Serving
  1. Cut the steaks, place them on a plate, and drizzle the Parmesan cream sauce over the top.
  2. Finish with a sprinkle of parsley for a pop of color.

Notes

For a lighter version, replace heavy cream with half-and-half. Also, consider using different cheeses like gouda or Asiago for a unique twist. Leftovers can be kept in the fridge for about 3-4 days, stored separately for best results.