Why Make This Recipe

Garlic Butter Steak with Parmesan Cream Sauce is a mouthwatering dish that promises to impress anyone at your dinner table. The rich flavors of garlic and butter pair wonderfully with juicy ribeye steaks, while the creamy Parmesan sauce adds a delicious finish. This recipe is perfect for special occasions, date nights, or when you simply want to indulge in a fantastic meal at home.

How to Make Garlic Butter Steak With Parmesan Cream Sauce

Ingredients:

4 pieces ribeye steaks (About 1-inch thick, 8 oz each.)
To taste salt
To taste pepper
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)

Directions:

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 and bubbling, add the steaks to the skillet and cook for about 4-5 minutes on one side.
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.
Remove the steaks from the skillet and let them rest for 5 minutes.
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 thickens, about 3-4 minutes.
Taste the sauce and season with salt and pepper as needed.
Slice the steaks, plate them, and drizzle the Parmesan cream sauce over the top. Garnish with chopped parsley.

How to Serve Garlic Butter Steak With Parmesan Cream Sauce

Serve the garlic butter steak hot, drizzled generously with Parmesan cream sauce. Pair it with your favorite sides such as mashed potatoes, steamed vegetables, or a fresh salad for a complete meal. This dish is sure to delight and satisfy everyone at the table.

How to Store Garlic Butter Steak With Parmesan Cream Sauce

If you have leftover steak and sauce, let them cool to room temperature. Store the steak in an airtight container in the refrigerator for up to 3 days. The cream sauce can be stored similarly. Reheat gently in a skillet over low heat, adding a splash of cream if necessary to loosen it up.

Tips to Make Garlic Butter Steak With Parmesan Cream Sauce

Use a meat thermometer to ensure your steak reaches your desired doneness.
Let the steak rest after cooking for better juiciness.
Feel free to experiment with different types of cheese, like Asiago or Romano, for a unique flavor in the sauce.

Variation

You can add sautéed mushrooms or spinach to the Parmesan cream sauce for added flavor and nutrition. Alternatively, swap ribeye for a different cut of steak, like sirloin or filet mignon, adjusting the cooking time accordingly.

FAQs

1. Can I use a different type of steak?
Yes, you can use other cuts like sirloin or filet mignon. Just be mindful of cooking times as they may vary.

2. Is there a way to make this dish lighter?
You can use a lighter cream or even milk to reduce the fat in the sauce, though it may impact the richness.

3. Can I prepare the sauce ahead of time?
While it’s best to make the sauce fresh, you can prepare it earlier and reheat it gently before serving.

Garlic Butter Steak with Parmesan Cream Sauce

Author: pedro
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: High Protein

Print Recipe

Description

A mouthwatering dish featuring ribeye steaks cooked in garlic butter and topped with a creamy Parmesan sauce.

Ingredients

Scale

4 pieces ribeye steaks (About 1-inch thick, 8 oz each)
To taste salt
To taste pepper
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

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 and bubbling, add the steaks to the skillet and cook for about 4-5 minutes on one side.
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.
Remove the steaks from the skillet and let them rest for 5 minutes.
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 thickens, about 3-4 minutes.
Taste the sauce and season with salt and pepper as needed.
Slice the steaks, plate them, and drizzle the Parmesan cream sauce over the top. Garnish with chopped parsley.