Garlic Butter Steak with Parmesan Cream Sauce
This tender ribeye steak is seared in a rich garlic butter blend then paired with a creamy Parmesan sauce. A simple yet indulgent meal with flavors that work perfectly for casual or special-occasion dining. The technique ensures restaurant-quality results without advanced skills.
- Prep Time: 5
- Cook Time: 15
- Total Time: 20
- Yield: 4 servings 1x
- Category: quick
- Method: Searing
- Cuisine: Italian-American
Ingredients
4 ribeye steaks (1-inch thick, 8 oz each)
Salt and pepper (to taste)
4 tablespoons butter
4 cloves garlic (minced)
½ cup heavy cream
½ cup grated Parmesan cheese
1 tablespoon chopped fresh parsley (for garnish)
clear butter or ghee (optional, for lactose-free variation)
vegan Parmesan (optional, for lactose-free variation)
Instructions
Pat the ribeye steaks dry and season both sides with salt and pepper.
Place a skillet over medium-high heat and add 2 tablespoons butter. Melt until sizzling and hot enough to sear the steaks.
Add the steaks and cook undisturbed for 4-5 minutes until golden brown. Check for 130°F doneness (medium-rare) with a thermometer if needed.
Flip the steaks with tongs. Add remaining 2 tablespoons butter and minced garlic. Baste the steaks with the mixture for 4-5 minutes.
Transfer steaks to a cutting board. Let rest for 5 minutes while preparing the sauce.
Return skillet to medium heat. Pour in heavy cream, whisking constantly to scrape browned bits from the pan.
Stir in Parmesan cheese until the sauce is smooth and thickened (3-4 minutes). Adjust salt and pepper to taste.
Slice the steaks against the grain. Drizzle with Parmesan cream sauce and sprinkle with chopped parsley before serving.
Notes
Use clarified butter or ghee for lactose-free adaptation and vegan Parmesan for dairy-free. Add a splash of non-dairy milk if the sauce thickens too much. Ensure even slices by keeping the cutting board cool during resting.
Nutrition
- Serving Size: 1 steak with Parmesan cream sauce
- Calories: 650
- Sugar: 1g
- Sodium: 650mg
- Fat: 45g
- Saturated Fat: 25g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 40g
- Cholesterol: 180mg