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Garlic Butter Steak with Parmesan Cream Sauce

This Garlic Butter Steak with Parmesan Cream Sauce elevates an ordinary dinner into a gourmet experience with minimal effort, making it a family favorite.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces ribeye steaks (About 1-inch thick, 8 oz each) Choose your preferred thickness for cooking.
  • to taste salt and pepper Adjust based on preference.
For the Sauce
  • 4 tablespoons butter
  • 4 cloves garlic (minced) Toasted garlic enhances flavor.
  • 1/2 cup heavy cream For a richer sauce.
  • 1/2 cup grated Parmesan cheese Can substitute with Pecorino Romano.
  • 1 tablespoon chopped fresh parsley (for garnish)

Method
 

Preparation
  1. Season the ribeye steaks evenly with salt and pepper on both sides.
  2. Heat a large skillet over medium-high heat and add 2 tablespoons of butter.
Cooking the Steak
  1. Once the butter is melted and bubbling, add the steaks to the skillet and cook for about 4-5 minutes on one side.
  2. Flip the steaks using tongs, add the remaining 2 tablespoons of butter and the minced garlic to the skillet. Cook for an additional 4-5 minutes for medium-rare.
  3. Remove the steaks from the skillet and let them rest for 5 minutes.
Making the Sauce
  1. In the same skillet, lower the heat to medium. Add the heavy cream, whisking continuously to scrape up any browned bits from the bottom.
  2. Add the grated Parmesan cheese to the skillet and whisk until the sauce is thickened, about 3-4 minutes.
  3. Taste the sauce and season with salt and pepper as needed.
Serving
  1. Slice the steaks, plate them, and drizzle the Parmesan cream sauce over the top. Garnish with chopped parsley.

Notes

Leftover steak can be stored in the fridge for up to 3 days, or frozen for up to 3 months. To reheat, use low heat in a skillet to maintain juiciness. For a thicker sauce, allow it to simmer longer. Substitute jackfruit or tofu for a vegan version.