Garlic Butter Steak with Parmesan Cream Sauce
A mouthwatering dish that combines ribeye steak with a creamy Parmesan sauce, perfect for special occasions or a comforting dinner.
Ingredients
Steak Ingredients
- 4 pieces ribeye steaks (About 1-inch thick, 8 oz each)
- to taste none salt
- to taste none pepper
- 4 tablespoons butter divided into two uses
- 4 cloves garlic (minced)
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.
- Allow the steaks to come to room temperature before cooking.
Cooking the Steaks
- 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, 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.
Notes
For added richness, serve with sides like mashed potatoes, steamed vegetables, or a fresh salad. This sauce is great over pasta or rice. Use a meat thermometer for perfect doneness; medium-rare is 135°F (57°C). Adjust garlic to taste, and consider adding red pepper flakes for heat.