Garlic Butter Steak With Parmesan Cream Sauce is a classic, tasty meal you can make at home. The steak gets a browned crust from butter and the sauce is smooth and cheesy. For a quick, similar skillet steak idea, try this garlic steak bites with buttery perfection to see a related method for cooking steak in butter.
Why make this recipe
This dish gives you a rich, simple steak dinner with a creamy Parmesan sauce. It cooks fast and feels special. You get garlic, butter, and a smooth sauce that pairs well with many sides.
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.
For a creamy pasta side idea using garlic and Parmesan, see this garlic parmesan chicken pasta to inspire a full plate.
How to serve Garlic Butter Steak With Parmesan Cream Sauce
Slice the rested steaks against the grain. Spoon the Parmesan cream sauce over the slices. Serve with mashed potatoes, roasted vegetables, or a simple salad. Sprinkle parsley on top for color.
How to store Garlic Butter Steak With Parmesan Cream Sauce
Cool the steak and sauce to room temperature. Store in airtight containers in the fridge for up to 3 days. If you keep sauce and steak separately, they last the same time but reheat easier. Reheat gently on low heat on the stove or in the microwave in short bursts.
Tips to make Garlic Butter Steak With Parmesan Cream Sauce
- Pat steaks dry before seasoning to get a good sear.
- Use a hot skillet so the steak browns quickly.
- Let steaks rest 5 minutes to keep juices inside.
- Grate fresh Parmesan for the best flavor and smoothest sauce.
- If sauce is too thick, add a splash of milk or cream and stir.
Variation
- Use sirloin or New York strip if you do not have ribeye.
- Add sliced mushrooms to the pan before adding cream for extra flavor.
- Stir in a teaspoon of Dijon mustard for a small tang.
- Add a splash of white wine to the pan when deglazing for depth.
FAQs
Q: How do I know when the steak is done?
A: Use a meat thermometer. For medium-rare aim for 130-135°F (54-57°C). Or press the steak — it should feel slightly springy.
Q: Can I use less cream or a dairy-free option?
A: Yes. Use half the cream and a bit of broth, or try a dairy-free cream alternative, but the sauce will be different.
Q: Can I make the sauce ahead?
A: Yes. Make the sauce, cool it, and store in the fridge. Reheat gently and stir before serving.
Q: Do I need to use fresh garlic?
A: Fresh garlic gives the best flavor. Garlic powder will work in a pinch but it is not the same.
Q: Can I roast the steaks instead of pan-searing?
A: Yes. Sear quickly on the stove then finish in a hot oven until desired doneness, then make sauce in the same pan.
Conclusion
For a similar take on garlic butter steak bites with a Parmesan cream note, see this Garlic Butter Steak Bites with Parmesan Cream Sauce – Bad Batch Baking which shows a bite-sized version of the idea. If you want a quick guide to make a garlic Parmesan sauce, this garlic parmesan sauce page walks through a fast, cheesy sauce you can adapt for this dish.
Garlic Butter Steak With Parmesan Cream Sauce
Ingredients
Steak
- 4 pieces ribeye steaks (About 1-inch thick, 8 oz each)
- to taste salt
- to taste pepper
Sauce
- 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)
Instructions
Preparation
- 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.
Cooking
- 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.
Serving
- Slice the steaks, plate them, and drizzle the Parmesan cream sauce over the top.
- Garnish with chopped parsley.