Garlic Butter Steak with Parmesan Cream Sauce
A delicious ribeye steak cooked in garlic butter and topped with a creamy Parmesan sauce, perfect for any occasion.
Ingredients
Main ingredients
- 4 pieces ribeye steaks (about 1-inch thick, 8 oz each)
- to taste Salt and pepper Generously season the steaks to enhance flavor.
- 4 tablespoons butter
- 4 cloves garlic (minced) Fresh minced garlic is essential for flavor.
- 1/2 cup heavy cream Can be substituted with a low-fat alternative.
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (for garnish) Adds a fresh touch for presentation.
Instructions
Preparation
- Generously season the ribeye steaks with salt and pepper on both sides.
- Preheat a large skillet over medium-high heat and add 2 tablespoons of butter.
- When the butter has melted and is bubbling, carefully add the steaks to the skillet. Cook for about 4-5 minutes without moving them to achieve a perfect sear.
- Use tongs to flip the steaks over, 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.
- Remove the steaks from the skillet and let them rest for 5 minutes.
Making the Sauce
- In the same skillet, reduce the heat to medium and add in the heavy cream. Whisk continuously to incorporate any browned bits from the bottom.
- Stir in the grated Parmesan cheese and continue whisking until the sauce thickens, about 3-4 minutes.
- Taste the sauce and adjust seasoning with salt and pepper if needed.
Final Touches
- Slice the rested steaks, plate them, and generously drizzle with the rich Parmesan cream sauce.
- Garnish with fresh parsley.
Notes
Leftover Garlic Butter Steak can be refrigerated in an airtight container for up to 3 days. Reheat gently in a skillet over low heat. To make this dish lighter, use olive oil instead of butter and a lighter cream or plant-based cream.