Garlic Butter Steak with Parmesan Cream Sauce
Indulge in a juicy ribeye steak drizzled with a rich Parmesan cream sauce for a gourmet dining experience at home.
Ingredients
Steak Ingredients
- 4 pieces ribeye steaks (about 1-inch thick, 8 oz each)
- to taste salt and pepper For seasoning
- 4 tablespoons butter Divided into two portions for cooking
- 4 cloves garlic (minced)
Parmesan Cream Sauce Ingredients
- 1/2 cup heavy cream
- 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.
Cooking the Steaks
- Once the butter is melted and bubbling, add the steaks to the skillet. Cook for about 4-5 minutes on one side.
- Flip the steaks using tongs, then add the remaining 2 tablespoons of butter and the minced garlic to the skillet. Cook for an additional 4-5 minutes for medium-rare.
- Remove the steaks from the skillet and let them rest for 5 minutes.
Making the Sauce
- 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.
- Add the grated Parmesan cheese to the skillet and whisk until the sauce is thickened, about 3-4 minutes.
- Taste the sauce and season with salt and pepper as needed.
Serving
- Slice the steaks, plate them, and drizzle the Parmesan cream sauce over the top. Garnish with chopped parsley.
Notes
Serve with roasted veggies or creamy mashed potatoes. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months. Reheat gently in a skillet.