Garlic Butter Steak with Parmesan Cream Sauce
A rich and indulgent ribeye steak served with a creamy Parmesan sauce, perfect for special occasions or weeknight dinners.
Ingredients
Main Ingredients
- 4 pieces ribeye steaks (about 1-inch thick, 8 oz each) or substitute with other cuts like sirloin or filet mignon
- Salt and pepper to taste
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup heavy cream can substitute with sour cream or half-and-half
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley for garnish
Instructions
Preparation
- Season the ribeye steaks evenly with salt and pepper on both sides.
- Heat a large skillet over medium-high heat and add 2 tablespoons of butter.
- Once the butter is melted, add the steaks to the skillet and cook for about 4-5 minutes on one side.
- Flip the steaks, add the remaining 2 tablespoons of butter and minced garlic, and cook for an additional 4-5 minutes for a medium-rare finish.
- Remove the steaks from the skillet and let them rest for 5 minutes.
Sauce Preparation
- In the same skillet, lower the heat to medium and pour in the heavy cream, whisking to lift any browned bits.
- Stir in the grated Parmesan cheese and whisk until the sauce thickens, about 3-4 minutes. Adjust seasoning as needed.
Serving
- Slice the rested steaks, plate them, and drizzle the creamy sauce over the top.
- Garnish with chopped parsley.
Notes
For a better crust, let steak sit at room temperature for 30 minutes before cooking. Use a meat thermometer for precision; aim for 130-135°F for medium-rare. Reheat gently to avoid overcooking.