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Garlic Butter Steak With Parmesan Cream Sauce

A simple, rich, and protein-packed steak dinner with a creamy Parmesan sauce that feels like a restaurant meal yet is easy to prepare at home.
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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, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Steak
  • 4 pieces ribeye steaks (About 1-inch thick, 8 oz each.) Seasoned with salt and pepper
  • to taste salt
  • to taste pepper
  • 4 tablespoons butter Divided into two parts for cooking
  • 4 cloves garlic (minced)
For the Parmesan Cream Sauce
  • 1/2 cup heavy cream For a lighter option, use low-fat milk mixed with cornstarch
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley (for garnish)

Method
 

Cooking the Steak
  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 the minced garlic to the skillet, and cook for an additional 4-5 minutes for medium-rare.
  5. Remove the steaks from the skillet and let them rest for 5 minutes.
Making the Parmesan Cream Sauce
  1. 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.
  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.
Plating
  1. Slice the steaks, plate them, and drizzle the Parmesan cream sauce over the top.
  2. Garnish with chopped parsley.

Notes

Store cooled steak slices and sauce in airtight containers in the fridge for up to 3 days. For freezing, wrap steaks tightly in plastic wrap and store separately in a freezer-safe container.