Garlic Butter Steak Parmesan

This garlic butter steak with Parmesan cream sauce brings a restaurant-style meal straight to your kitchen. Juicy ribeye steaks get seared and basted in garlicky butter, then finished with a silky Parmesan cream sauce that is pure comfort food. It is a special dinner you can pull together fast on a weeknight or save for a celebration.

I still remember the first time I made this on a rushed evening It shocked me how effortless it was but my family thought I had slaved away for hours Now it is my favorite pick for anniversaries or date nights at home

Ingredients

• Ribeye steaks: Choose steaks about one inch thick for the best juiciness Look for good marbling as it adds flavor
• Salt: Enhances both the steak and sauce Use kosher or sea salt if possible
• Pepper: Freshly cracked black pepper gives much more depth to the meat
• Butter: Unsalted lets you control saltiness and you want plenty for basting
• Garlic: Fresh minced garlic is essential for bold flavor Avoid jarred for this recipe
• Heavy cream: Creates a velvety texture in the sauce Use full-fat for a rich result
• Grated Parmesan cheese: Freshly grated melts better and gives the sauce its classic nutty note
• Chopped fresh parsley: Brings color and a touch of freshness for garnish Choose bright green healthy leaves

Instructions

Season the Steaks:

Pat your ribeyes dry with paper towels Sprinkle them generously with salt and pepper on both sides so you get a flavorful crust later Let them rest at room temperature while you prepare your pan

Heat the Pan and Sear:

Warm a large heavy-bottomed skillet over medium-high heat until it is nice and hot Add half of the butter swirling it until melted and foaming

Sear and Baste:

Place the steaks in the skillet without crowding Cook them undisturbed for around four to five minutes so they build a deep brown sear Flip with tongs and add the remaining butter and all the minced garlic As the butter melts start spooning it over the steaks repeatedly Cook for another four to five minutes for medium rare tenderness Spoon the garlicky butter over the meat while it finishes

Rest the Steaks:

Transfer the steaks to a plate Cover loosely with foil Let them rest at least five minutes so the juices redistribute

Make the Parmesan Cream Sauce:

Lower the heat to medium Using the same skillet pour in the heavy cream Whisk constantly making sure to scrape up all the tasty browned bits left from the steak

Finish the Sauce:

Add the grated Parmesan cheese and keep whisking until the sauce is smooth and thickened after about three to four minutes Taste and adjust with salt and pepper if needed

Slice and Serve:

Cut the steaks against the grain into thick slices Plate and spoon that lush Parmesan sauce on top Sprinkle with chopped parsley for a burst of color

My favorite part is swirling in the fresh garlic when basting the steak The smell always draws my family into the kitchen and everyone gathers around hoping to sneak a bite early This is the dish that never fails to win compliments

Storage Tips

Once cooked let leftovers cool completely before storing them Transfer steak and sauce to an airtight container and refrigerate for up to three days Gently reheat the steak and sauce together in a skillet over low heat adding a splash of extra cream if the sauce thickens too much

Ingredient Substitutions

Sirloin filet mignon or even strip steak all work beautifully in this recipe If you are out of heavy cream you can use half and half though the sauce will be lighter Freshly grated Pecorino Romano can stand in for Parmesan for a sharper flavor

Serving Suggestions

Pair with simple sides like roasted potatoes steamed green beans or a crisp salad The rich sauce also goes well over a bed of creamy mashed potatoes For a dinner party add a loaf of warm crusty bread to mop up every drop

Cultural and Historical Context

The pairing of steak with butter sauces has roots in classic French cooking The garlic butter element echoes bistro flavors while Parmesan cream brings an Italian touch This recipe combines the best of both culinary worlds and always feels comforting and a little bit fancy

Seasonal Adaptations

During summer grill the steaks instead of pan searing and finish with the cream sauce made stovetop Add a handful of baby spinach to the sauce for a hint of green and extra nutrition In winter swap chopped fresh rosemary or thyme for parsley for a heartier flavor

Success Stories

I have shared this recipe for years and nearly everyone comes back with a story of someone requesting the sauce again and again Even steak skeptics are won over by its creamy garlicky flavor

Freezer Meal Conversion

Steak is best enjoyed fresh but you can freeze the sauce alone in a freezer bag for up to three months Thaw in the fridge and reheat gently on the stove whisking until smooth

With these tips and this recipe you can bring a little restaurant magic to your own table Any night can be a special occasion when steak and creamy Parmesan sauce are on the menu

Recipe FAQs

→ How do I achieve the perfect steak doneness?

For medium-rare, sear steaks 4-5 minutes per side. Adjust to desired doneness using a meat thermometer: 130°F for medium-rare, 140°F for medium.

→ Can I use another cut of beef?

Yes, sirloin, filet mignon, or any preferred steak cut can substitute ribeye for this preparation.

→ Any tips for a rich cream sauce?

Whisk Parmesan and cream in the skillet after cooking steaks, scraping up all the flavorful bits for a velvety finish.

→ What side dishes pair well with this meal?

Mashed potatoes, steamed vegetables, or a simple green salad complement the rich flavors beautifully.

→ How much garlic should I use?

Start with four cloves for bold flavor, but feel free to adjust according to personal preference.