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Garlic Butter Steak With Parmesan Cream Sauce

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A weeknight-friendly showstopper featuring perfectly seared ribeye steaks finished with a rich Parmesan cream sauce.

Ingredients

Scale
  • 4 ribeye steaks, about 1 inch thick and roughly 8 ounces each
  • Salt, to taste
  • Pepper, to taste
  • 4 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese (freshly grated if possible)
  • 1 tablespoon chopped fresh parsley for garnish

Instructions

  1. Pat the steaks dry with paper towels. Season both sides evenly with salt and pepper.
  2. Heat a large skillet over medium-high heat until very hot. Add 2 tablespoons of butter and let it melt and start to bubble.
  3. Add the steaks to the skillet and sear without moving for 4 to 5 minutes to form a deep brown crust.
  4. Flip the steaks with tongs. Add the remaining 2 tablespoons of butter and the minced garlic to the pan. Cook another 4 to 5 minutes for medium-rare, basting the steaks with melted butter and garlic.
  5. Transfer the steaks to a cutting board and let them rest for about 5 minutes.
  6. Reduce the skillet heat to medium. Pour in the heavy cream and whisk, scraping up browned bits from the bottom of the pan.
  7. Stir in the grated Parmesan and continue whisking until the sauce thickens, about 3 to 4 minutes.
  8. Slice the rested steaks, place on plates, and drizzle the Parmesan cream sauce over the top. Sprinkle with chopped parsley to finish.

Notes

For a dairy-free version, substitute heavy cream with coconut cream and use a dairy-free Parmesan alternative.

Nutrition

Find it online: https://www.simplefamilydishes.com/butter-steak-parmesan-cream-sauce/