Garlic Butter Steak Parmesan Cream

Few things feel more indulgent at home than searing a thick ribeye steak and finishing it with a silky Parmesan cream sauce laden with garlic. This is my go-to for impressing dinner guests or treating myself after a long week. You would not believe how the aroma of sizzling butter and garlic fills the whole kitchen.

I made this for my partner’s birthday last winter and now it is his most requested meal. The cream sauce always gets rave reviews and there are never any leftovers.

Ingredients

• Ribeye steaks: Thick cuts like ribeye have perfect marbling for flavor and tenderness. Look for bright red color and even fat distribution when selecting steaks at the market
• Salt: Sea salt delivers the best flavor penetration into the steaks. Season generously for a great sear
• Pepper: Freshly cracked black pepper gives a better kick and aroma
• Butter: Real unsalted butter is key for browning the steaks and making the fragrant sauce. European-style butter is extra creamy if you want to splurge
• Garlic: Fresh garlic cloves bring a savory depth
• Heavy cream: Cream makes the sauce lush and coats the steak beautifully. Use full-fat for the silkiest result
• Grated Parmesan cheese: Real Parmigiano Reggiano if possible creates a sharp nutty flavor and helps thicken the sauce
• Fresh parsley: A finishing touch for freshness and color. Look for crisp leaves and trim the stems

Step-by-Step Instructions

Season the Steaks:

Pat the steaks dry with paper towels. Sprinkle each one all over with salt and cracked pepper. Let them rest at room temperature for at least fifteen minutes so the seasoning settles in

Sear the Steaks:

Preheat your large skillet over medium-high heat for several minutes. Add two tablespoons of butter and wait until it melts and starts to sizzle. Lay the steaks in the pan without crowding them. Let the first side brown deeply for four to five minutes so you develop a flavorful crust

Flip and Add Garlic Butter:

Turn the steaks over with tongs. Drop in the remaining butter and scatter minced garlic into the skillet. Tilt the pan slightly and spoon the melted butter over the tops of the steaks as they finish cooking for another four to five minutes. The garlic will perfume the butter and infuse the steak

Rest the Steaks:

Transfer the steaks to a cutting board and tent with foil. Let them sit five minutes. This helps retain the juices so your steak stays tender

Make the Parmesan Cream Sauce:

Lower the skillet heat to medium. Pour in the heavy cream and whisk immediately, scraping up any browned flavorful bits stuck to the bottom. Stir constantly until the cream gets hot and slightly thickened about two minutes

Finish the Sauce:

Add the Parmesan cheese and whisk until the sauce turns smooth and glossy. Let it cook until thickened enough to coat a spoon about three to four minutes. Taste and add a pinch of salt or pepper if you think it needs more

Serve:

Slice each steak against the grain and arrange on plates. Spoon plenty of the Parmesan cream sauce over the top. Sprinkle with chopped parsley right before serving

Save

The Parmesan cheese is my not so secret weapon here. I once made the sauce with pre-shredded cheese and regretted it instantly freshly grated always melts better and creates the creamiest sauce I remember my little brother licking the plate clean the first time I made this for him

Storage Tips

Store leftovers in an airtight container for up to two days in the fridge. To reheat gently warm the steak and sauce together in a skillet over low heat adding a splash of cream if needed to loosen the sauce

Ingredient Substitutions

You can swap ribeye for other tender cuts such as sirloin or filet mignon. If you are short on cream half and half will work but the sauce may not be quite as thick. For a lighter twist try Greek yogurt thinned with milk though the flavor will change

Serving Suggestions

This steak begs to be paired with creamy mashed potatoes or roasted asparagus. Sometimes I spoon extra sauce onto roasted garlic bread for soaking up every bit. You could top the finished dish with a drizzle of truffle oil for ultimate luxury

Cultural or Historical Context

Creamy steak sauces have long been a favorite in European and American steakhouse cooking typically inspired by French bistro fare. Parmesan cream brings a delicious Italian flair to the classic garlic butter steak people have enjoyed for generations

Recipe FAQs

→ What cut of steak works best for this dish?

Ribeye is ideal for its marbling and tenderness, but sirloin or filet mignon are also delicious alternatives.

→ Can I adjust the garlic flavor?

Yes, add more or less garlic depending on your taste preference for a stronger or milder flavor.

→ How do I know when my steak is cooked to medium-rare?

Medium-rare steaks are typically cooked 4-5 minutes per side and have a warm, red center when sliced.

→ What goes well as a side for this steak?

Steamed vegetables, mashed potatoes, or a fresh salad complement the rich steak and creamy sauce nicely.

→ Can the sauce be made ahead of time?

The Parmesan cream sauce is best made fresh, but it can be kept warm on the stove for a short period if needed.