introduction
This simple steak recipe makes a rich garlic butter steak with a creamy Parmesan sauce. It cooks fast and tastes like a restaurant dish at home. If you want a sweet finish after this meal, try the spiced eggnog cake with eggnog buttercream for dessert.
why make this recipe
This recipe gives a juicy ribeye with a creamy, cheesy sauce. It uses few ingredients and small steps. You get big flavor with little work.
how to make Garlic Butter Steak With Parmesan Cream Sauce
Follow the steps below to cook the steaks and make the sauce. Work in order and keep heat steady for best results.
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
Slice the steak against the grain. Spoon the warm Parmesan cream over the slices. Serve with mashed potatoes, steamed vegetables, or a simple salad.
how to store Garlic Butter Steak With Parmesan Cream Sauce
Cool the steak and sauce to room temperature. Put them in an airtight container. Store in the fridge for up to 3 days. Reheat gently on low heat so the sauce stays smooth.
tips to make Garlic Butter Steak With Parmesan Cream Sauce
- Bring steaks to room temperature before cooking for even cook.
- Pat steaks dry so they brown well.
- Use a heavy skillet for steady heat.
- Don’t overcook the steaks; check with a thermometer for doneness.
- Grate fresh Parmesan for a smoother sauce.
variation (if any)
You can use filet mignon or strip steaks instead of ribeye. Add a splash of white wine to the pan before the cream for extra flavor. Stir in a little Dijon mustard for a sharper sauce.
FAQs
Can I use a different cut of steak?
Yes. Use thicker cuts like strip or filet and adjust cook time for thickness.
How do I get a good crust on the steak?
Dry the steak well and heat the pan until very hot. Do not move the steak while it sears.
Can I make the sauce ahead?
Yes. Make the sauce and cool. Reheat gently and whisk before serving. Add a splash of cream if it is too thick.
Conclusion
For another take on steak with a creamy garlic and Parmesan sauce, see Steak with Garlic Parmesan Cream Sauce – Damn Delicious.