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Garlic Butter Steak With Parmesan Cream Sauce

A delightful dish featuring juicy ribeye steaks topped with a creamy, cheesy Parmesan sauce, perfect for special occasions or 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: 700
Ingredients Method Notes

Ingredients
  

Steak Ingredients
  • 4 pieces ribeye steaks (About 1-inch thick, 8 oz each) Use high-quality ribeye steaks for the best flavor.
  • Salt To taste.
  • Pepper To taste.
  • 4 tablespoons butter Divided use: 2 tablespoons for cooking steaks, 2 tablespoons for sauce.
  • 4 cloves garlic (Minced)
Sauce Ingredients
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley (For garnish)

Method
 

Preparation
  1. Season the ribeye steaks evenly with salt and pepper on both sides.
  2. Prepare all ingredients and have them ready before cooking.
Cooking 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 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.
Plating
  1. Slice the steaks, plate them, and drizzle the Parmesan cream sauce over the top.
  2. Garnish with chopped parsley.

Notes

For best results, use a meat thermometer to check steak doneness. Let the steak rest before slicing to keep it juicy. Whisk the sauce continuously to prevent burning.