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Garlic Butter Steak Parmesan with Velvety Cream Sauce

Garlic Butter Steak Parmesan with Velvety Cream Sauce

This restaurant-quality steak features juicy ribeye seared to perfection and topped with a decadent, velvety parmesan cream. It is the ultimate comfort meal that feels like a high-end steakhouse experience right in your own kitchen.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 pieces ribeye steaks 8oz each
  • to taste salt fine grain
  • to taste pepper freshly cracked
  • 4 tablespoons butter unsalted
  • 4 cloves garlic minced
  • 1/2 cup heavy cream full fat
  • 1/2 cup grated Parmesan cheese high quality
  • 1 tablespoon chopped fresh parsley for garnish

Equipment

  • 1 large skillet
  • 1 tongs
  • 1 measuring cups and spoons
  • 1 whisk
  • 1 cutting board

Method
 

  1. Take the steaks out of the refrigerator 20 minutes before cooking to reach room temperature for an even sear.
  2. Pat the meat completely dry with paper towels and season both sides generously with salt and pepper.
  3. Melt 2 tablespoons of butter in a large skillet over medium-high heat until it begins to foam.
  4. Place the steaks in the hot skillet and sear for 4 to 5 minutes per side for a perfect medium-rare finish.
  5. Remove the steaks from the pan and let them rest on a warm plate to keep the juices locked inside.
  6. Lower the heat to medium and add the remaining butter and minced garlic to the skillet, sautéing until fragrant.
  7. Whisk in the heavy cream and simmer for 2 minutes while scraping the flavorful brown bits from the bottom of the pan.
  8. Stir in the Parmesan cheese until the sauce is smooth and thickened, then pour it over the rested steaks.
  9. Garnish with fresh parsley and serve immediately while the sauce is warm and velvety.

Notes

For the best results, use a heavy cast-iron skillet to achieve a deep crust on the meat. If you have leftovers, store the steak and sauce separately in airtight containers for up to three days, reheating gently on the stovetop to prevent the cream sauce from breaking. You can easily swap the ribeye for other cuts like sirloin or New York strip depending on your budget and preference.