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Garlic Butter Steak With Parmesan Cream Sauce

A rich and flavorful steak dish featuring ribeye steaks smothered in a creamy Parmesan sauce, perfect for impressing guests or enjoying a cozy dinner at home.
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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: 600
Ingredients Method Notes

Ingredients
  

For the steak
  • 4 pieces ribeye steaks (about 1-inch thick, 8 oz each)
  • to taste salt
  • to taste pepper
  • 4 tablespoons butter
  • 4 cloves garlic (minced)
For the sauce
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley (for garnish)

Method
 

Preparation
  1. Season the steaks evenly with salt and pepper on both sides.
  2. Heat a large skillet over medium-high heat and add 2 tablespoons of butter.
Cooking the Steak
  1. Once the butter is melted and bubbling, add the steaks to the skillet and cook for about 4-5 minutes on one side.
  2. 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.
  3. 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 thickens, 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. Garnish with chopped parsley.

Notes

Leftover steak can be stored in the fridge for up to 3 days. To reheat, pop it in a skillet on low heat, adding a splash of cream to keep it juicy. You can also cook the steak and sauce ahead, storing them separately.