Garlic Butter Steak With Parmesan Cream Sauce
Why Make This Recipe
Garlic Butter Steak with Parmesan Cream Sauce is a dish that brings together rich flavors and a satisfying meal experience. It’s perfect for special occasions or a cozy dinner at home. The combination of tender ribeye steak, fragrant garlic, and creamy Parmesan creates a delicious experience that will impress anyone at your table. Plus, it’s easy to make with just a few simple ingredients.
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.
How to Serve Garlic Butter Steak With Parmesan Cream Sauce
Serve your Garlic Butter Steak with Parmesan Cream Sauce hot. It pairs well with side dishes like mashed potatoes, steamed vegetables, or a fresh green salad. For a complete meal, consider serving it with crusty bread to soak up the delicious sauce.
How to Store Garlic Butter Steak With Parmesan Cream Sauce
If you have leftovers, allow the steak to cool completely. Then, wrap it tightly in plastic wrap or place it in an airtight container. Store in the refrigerator for up to 3 days. The sauce can also be stored in a separate container. Reheat gently on the stovetop when you are ready to enjoy it again.
Tips to Make Garlic Butter Steak With Parmesan Cream Sauce
- Use a meat thermometer to check the doneness of your steak. For medium-rare, aim for an internal temperature of 135°F (57°C).
- Let the steak rest after cooking for juicier meat.
- Feel free to adjust the garlic and Parmesan amounts to suit your taste preferences.
Variations
You can experiment with different cuts of steak, such as sirloin or filet mignon. If you want to add more flavor, consider adding herbs like thyme or rosemary during cooking. You can also substitute the heavy cream with half-and-half for a lighter sauce.
FAQs
1. Can I use a different type of cheese in the sauce?
Yes, you can use other hard cheeses like Pecorino Romano or Asiago if you prefer.
2. What can I pair with this steak for a complete meal?
You can serve it with side dishes like roasted vegetables, garlic mashed potatoes, or a crisp salad.
3. Can I make this dish ahead of time?
While the steak is best fresh, you can prepare the sauce in advance and heat it up when you’re ready to serve. Just cook the steak fresh for the best texture.
Garlic Butter Steak with Parmesan Cream Sauce
Ingredients
Steak and Seasoning
- 4 pieces ribeye steaks (About 1-inch thick, 8 oz each)
- To taste salt
- To taste pepper
Sauce Ingredients
- 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.
Cooking
- 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.