Garlic Butter Steak with Parmesan Cream Sauce
A dish that brings together robust flavors and indulgent creaminess, featuring juicy ribeye steaks cooked to perfection and topped with a rich sauce.
Ingredients
Steak
- 4 pieces ribeye steaks (About 1-inch thick, 8 oz each)
- Salt, to taste
- Pepper, to taste
Sauce
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
Preparation
- Generously coat both sides of the ribeye steaks with salt and pepper.
- In a large skillet over medium-high heat, melt 2 tablespoons of butter until bubbling.
- Place the steaks in the skillet, cooking for about 4-5 minutes on one side until nicely browned.
- Turn the steaks using tongs, then add the remaining butter and minced garlic to the pan. Sear for another 4-5 minutes for medium-rare.
- Remove the steaks and let them rest for 5 minutes to maintain juiciness.
Sauce Preparation
- Lower the skillet heat to medium, pour in the heavy cream, and whisk constantly to release any browned bits from the pan.
- Stir in the grated Parmesan cheese, whisking until the sauce thickens, around 3-4 minutes. Season with salt and pepper to taste.
Serving
- Slice the steaks, arrange them on plates, drizzle the Parmesan cream sauce, and garnish with chopped parsley.
Notes
This dish is best served alongside creamy mashed potatoes or a fresh arugula salad. Leftovers can be stored in an airtight container for up to 3 days.