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Garlic Butter Steak With Parmesan Cream Sauce

Savor perfectly seared ribeye steaks smothered in a luscious Garlic Butter and Parmesan Cream Sauce. A quick, creamy, and easy one-pan dish that elevates your weeknight dinner!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces ribeye steaks (About 1-inch thick, 8 oz each)
  • to taste Salt and 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)

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

Notes

For perfectly cooked steaks, use a meat thermometer. Aim for around 130°F for medium-rare. You can keep leftovers in the fridge for about 3 days. For freezing, slice the steaks and store them with the sauce for up to 3 months.