Garlic Butter Steak With Parmesan Cream Sauce
600kcal
Ingredients
Steak 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)
Cream Sauce Ingredients
- 1/2 cup heavy cream For lighter sauce, substitute half-and-half.
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (For garnish)
Method
Cooking the Steak
- 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 until a nice crust forms.
- Flip the steaks using tongs; add the remaining 2 tablespoons of butter and the minced garlic. Cook for an additional 4-5 minutes for medium-rare.
- Remove the steaks from the skillet and let them rest for 5 minutes.
Making the Parmesan Cream Sauce
- In the same skillet, lower the heat to medium and add the heavy cream, whisking continuously to scrape up browned bits.
- Add the grated Parmesan cheese and whisk until the sauce thickens, about 3-4 minutes.
- Taste the sauce and season with additional salt and pepper as needed.
Plating the Dish
- Slice the steaks, plate them, and drizzle the Parmesan cream sauce over the top.
- Garnish with chopped parsley for a touch of freshness.
Notes
Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of cream to smooth out the sauce.