Description
Garlic Butter Steak With Parmesan Cream Sauce is a restaurant-worthy dinner made with perfectly seared ribeye, rich garlic butter, and a silky Parmesan cream sauce that transforms an ordinary evening into something quietly luxurious.
Ingredients
Units
Scale
- 2 ribeye steaks (about 10 oz each)
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon unsalted butter (for sauce)
- 1/2 teaspoon garlic powder
- Fresh parsley, chopped (for garnish)
Instructions
- Pat ribeye steaks dry with paper towels and season generously with salt and black pepper
- Heat a heavy skillet over medium-high heat and add olive oil
- Sear steaks for 3–4 minutes per side for medium-rare
- Reduce heat to medium and add butter and minced garlic
- Tilt the pan and baste steaks with garlic butter for 1–2 minutes
- Transfer steaks to a plate, loosely cover with foil, and rest for 5–10 minutes
- In the same skillet, reduce heat to medium-low and add butter and heavy cream
- Stir in freshly grated Parmesan and garlic powder
- Simmer for 3–5 minutes until sauce thickens
- Adjust seasoning with salt and black pepper
- Spoon Parmesan cream sauce over rested steaks
- Garnish with chopped parsley and serve warm
Notes
Let steaks sit at room temperature for 20–30 minutes before cooking for best results. Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat. Avoid boiling the cream sauce to prevent separation.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 820
- Sugar: 2g
- Sodium: 620mg
- Fat: 68g
- Saturated Fat: 36g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 48g
- Cholesterol: 220mg
