Introduction

Mastering Garlic Butter Steak with Parmesan Cream Sauce is the perfect way to elevate your steak dinner at home. Juicy ribeye steaks are seared to perfection and topped with a rich, creamy Parmesan sauce that’s bursting with flavor. It’s an elegant yet simple dish that’s sure to impress.

A thick, juicy steak cooked medium-rare is sliced into eight pieces and laid out in a black cast iron skillet. The steak has a rich brown crust with a pink center showing in each slice. A creamy, chunky garlic herb sauce with visible green parsley is spread over the top center of the steak, running from one end to the other. Around the steak in the skillet are several golden, slightly charred garlic cloves. The edges of the skillet catch some of the melted sauce mixed with herbs, adding a glossy texture around the meat. The image is clear with tight focus on the steak, showing the grilled texture and creamy sauce details. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pieces ribeye steaks, about 1-inch thick, 8 oz each
Salt, to taste
Pepper, to taste
4 tablespoons butter
4 cloves garlic, minced
½ cup heavy cream
½ cup grated Parmesan cheese
1 tablespoon chopped fresh parsley, for garnish

Instructions

Step 1: Season the ribeye steaks evenly with salt and pepper on both sides.
Step 2: Heat a large skillet over medium-high heat and add 2 tablespoons of butter.
Step 3: Once the butter is melted and bubbling, add the steaks to the skillet and cook for about 4-5 minutes on one side.
Step 4: 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.
Step 5: Remove the steaks from the skillet and let them rest for 5 minutes.
Step 6: 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.
Step 7: Add the grated Parmesan cheese to the skillet and whisk until the sauce is thickened, about 3-4 minutes.
Step 8: Taste the sauce and season with salt and pepper as needed.
Step 9: Slice the steaks, plate them, and drizzle the Parmesan cream sauce over the top. Garnish with chopped parsley.

Tips & Variations

You can substitute ribeye with sirloin, filet mignon, or any steak cut of your choice.
Adjust the garlic amount according to your preference for a milder or stronger flavor.
Serve with steamed vegetables or mashed potatoes to complete the meal.

Storage

Store leftover steak and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or butter to loosen the sauce if needed. Avoid microwaving to keep the sauce creamy and the steak tender.

How to Serve

A thick, juicy steak cut into six slices lays in a black cast-iron pan, showing a medium-rare pink center with a dark, crispy brown crust. A creamy, pale yellow sauce with green herbs is drizzled generously over the middle of the steak and pools slightly in the pan. Around the steak, there are golden-brown roasted garlic cloves with a soft, slightly caramelized texture. The pan sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the steaks to a different doneness?

Yes, adjust the cooking time to achieve your preferred doneness. For medium, cook an extra 1-2 minutes per side; for well-done, cook longer, but be careful not to dry out the steak.

Can I make the Parmesan cream sauce ahead of time?

It’s best to make the sauce fresh while the skillet is still hot for the fullest flavor, but you can prepare it a day ahead and gently reheat it on low with a little added cream to restore the texture.