Why Make This Recipe
Garlic Butter Steak with Parmesan Cream Sauce is a delightful dish perfect for any occasion, whether it’s a weeknight dinner or a special celebration. The juicy ribeye steaks cooked to perfection are complemented by a rich and creamy Parmesan sauce, making every bite a savory experience. This recipe is not only delicious but also simple to prepare, making it ideal for both novice and seasoned cooks alike.
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 is thickened, 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 with a generous drizzle of the rich Parmesan cream sauce. This dish pairs wonderfully with sides like mashed potatoes, roasted vegetables, or a fresh salad. For an extra touch, consider serving with some crusty bread to soak up the delicious sauce.
How to Store Garlic Butter Steak With Parmesan Cream Sauce
If you have leftovers, store the steak and sauce separately in airtight containers in the refrigerator. The steak should be consumed within 3 days for the best flavor and texture. The sauce can last up to a week in the fridge, but keep in mind that it may thicken as it cools.
Tips to Make Garlic Butter Steak With Parmesan Cream Sauce
- For extra flavor, let the steaks sit at room temperature for about 30 minutes before cooking.
- Use a meat thermometer to check the doneness of the steaks. 130°F to 135°F is ideal for medium-rare.
- To add a touch of heat, consider incorporating red pepper flakes into the Parmesan cream sauce.
Variation
For a lighter version, you can substitute the heavy cream with half-and-half or low-fat milk, but the sauce may be less creamy. You can also use different cuts of steak, like sirloin or filet mignon, based on your preference.
FAQs
1. Can I use a different type of cheese instead of Parmesan?
Yes, you can use other cheeses like Pecorino Romano or Gruyère, but keep in mind that the flavor will change slightly.
2. How can I tell when the steak is cooked to my liking?
Using a meat thermometer is the best way to check doneness. Aim for 125°F for rare, 130°F for medium-rare, and 145°F for medium.
3. Can I make the sauce ahead of time?
While it’s best to make the sauce fresh, you can prepare it a few hours in advance. Reheat it gently on low heat and whisk in a bit of cream if it thickens too much.
Garlic Butter Steak with Parmesan Cream Sauce
Ingredients
Steak 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)
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.
- Let the steaks sit at room temperature for about 30 minutes before cooking.
Cooking
- 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.
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.