why make this recipe
Garlic Butter Steak With Parmesan Cream Sauce is a quick way to turn simple ribeyes into a restaurant-style meal at home. It combines rich, browned butter and garlicky pan juices with a velvety Parmesan cream that complements the beef without overpowering it. The technique is straightforward, the flavors are crowd-pleasing, and the sauce doubles as a luscious topper for vegetables or pasta.
introduction
This recipe for Garlic Butter Steak With Parmesan Cream Sauce focuses on seared ribeye for a juicy interior and a crisp, caramelized crust, finished with a silky Parmesan cream. If you enjoy bold steak flavors paired with indulgent sauce ideas, check out this helpful guide to pairing steak with a creamy Parmesan pasta: Cajun steak tips with creamy Parmesan rigatoni.
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 sliced ribeye topped with the warm Parmesan cream sauce. Classic side pairings include roasted or mashed potatoes, sautéed green beans, steamed asparagus, or a simple arugula salad to cut through the richness. The sauce also works well over buttered pasta for a heartier plate.
how to store Garlic Butter Steak With Parmesan Cream Sauce
Cool steak and sauce to room temperature (within two hours), then store separately if possible. Place steak in an airtight container and refrigerate up to 3–4 days. Store the Parmesan cream sauce in a sealed jar or container for up to 3 days. Reheat sauce gently over low heat, whisking to restore texture; add a splash of cream or milk if it tightens too much. Reheat steak briefly in a 300°F oven until warmed through to avoid overcooking.
tips to make Garlic Butter Steak With Parmesan Cream Sauce
- Bring steaks to room temperature for more even cooking.
- Pat steaks dry before seasoning to promote a good sear.
- Use a heavy skillet (cast iron is ideal) for consistent browning.
- Do not overcrowd the pan; cook in batches if needed so steaks brown instead of steam.
- When adding garlic, watch it closely—cook just until fragrant to avoid bitterness.
- If the sauce becomes too thick, thin with a tablespoon or two of milk, cream, or reserved steak pan juices.
FAQ
Q: Can I use a different cut of steak?
A: Yes — New York strip, sirloin, or filet mignon work well; adjust cooking time for thickness and desired doneness.
Q: Can I make the sauce without heavy cream?
A: For a lighter version, substitute half-and-half, but the sauce will be thinner and may require a bit longer to thicken.
Q: How do I know when the steak is medium-rare?
A: Use an instant-read thermometer—about 130–135°F (54–57°C) when removed from heat; it will rise a few degrees while resting.
variation (if any)
- Mushroom Parmesan Cream: Sauté sliced mushrooms in the pan after steaks, then add cream and Parmesan for an earthy variation.
- Herb Butter Finish: Stir chopped fresh thyme or rosemary into the melted butter when basting steaks for more aromatic flavor.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the cream for heat.
Conclusion
For a similar take on steak paired with a creamy Parmesan pasta that can inspire side choices or plating ideas, see this detailed recipe and pairing guide: Damn Delicious’ Steak with Garlic Parmesan Cream Sauce.
Garlic Butter Steak With Parmesan Cream Sauce
Ingredients
Method
- 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 thickens, 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.
