Garlic Butter Steak with Parmesan Cream Sauce
A luxurious dish featuring seared ribeye steaks paired with a rich, velvety parmesan cream sauce, perfect for impressing at dinner parties or treating yourself.
Ingredients
Steaks
- 4 pieces ribeye steaks (About 1-inch thick, 8 oz each) Sirloin or filet mignon can be used as substitutes.
- to taste salt
- to taste pepper
Sauce
- 4 tablespoons butter
- 4 cloves garlic (minced) Fresh garlic enhances flavor.
- 1/2 cup heavy cream Can substitute with half-and-half or milk, though sauce will be less creamy.
- 1/2 cup grated Parmesan cheese Freshly grated cheese is preferred.
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
Preparation
- Generously season the ribeye steaks with salt and pepper on both sides, ensuring each piece is coated evenly.
- Add two tablespoons of butter to a large skillet over medium-high heat.
Cooking
- Once the butter is melted and bubbling, place the steaks in the skillet and cook for about 4-5 minutes on one side.
- Flip the steaks carefully using tongs and cook for another 4-5 minutes for medium-rare.
- Remove the steaks from the skillet and let them rest for about 5 minutes.
- In the same skillet, lower the heat to medium and add the heavy cream, whisking continuously and scraping up any browned bits.
- Stir in the grated Parmesan cheese and whisk until the sauce thickens, about 3-4 minutes. Season with additional salt and pepper if needed.
Serving
- Slice the rested steaks, plate them, and generously drizzle the Parmesan cream sauce on top.
- Garnish with freshly chopped parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of heavy cream to restore sauce consistency.