I love making Garlic Butter Steak With Parmesan Cream Sauce when I want a meal that feels special but is simple to make. I show each step in clear words so you can make it with confidence, and I share tips to keep the sauce rich and smooth. If you like creamy sauces with steak, you might also enjoy Chicken Pillows with Creamy Parmesan Sauce for a lighter weeknight idea.

My dad James always said to keep the heat high and the salt true, and I follow that rule here. My sister Jennifer loved this when she visited, and Mom Eva asked for the recipe after one bite.

Your Ingredients List

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.)

My Go-To Equipment

I keep a few tools ready when I cook this steak. I use a heavy skillet so the meat gets a good sear. I like a cast iron pan for heat hold and even browning. A pair of long tongs helps me flip the steak without splatter. I keep a good chef knife and a small whisk for the sauce. I also use a meat thermometer for sure doneness and a cutting board with a groove for the juices.

Here is a short list of what I use every time:

Cast iron skillet or heavy pan
Long tongs
Chef knife
Meat thermometer
Small whisk
Wooden spoon
Cutting board

I clean and dry the pan well before I start. A clean pan gives the best brown crust.

The Simple Steps to Follow

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 and serve right away.

Garlic Butter Steak With Parmesan Cream Sauce

Healthy Twists on a Classic

I like to keep this dish lighter sometimes. I swap half the heavy cream with unsweetened plain Greek yogurt off the heat for a tangy texture. I also use trimmed sirloin or flank to cut fat and slice thin across the grain. Roasted mushrooms add deep flavor without many calories. If you want a crisp side, roast broccoli with a pinch of salt and lemon right next to the steaks. For a different protein pairing, try a crisp chicken twist like Crispy Parmesan Chicken with Garlic Cream Sauce that keeps the same savory feel but uses lean meat.

Small swaps make this dish fit many diets without losing the creamy sauce that ties it together.

Serving Suggestions From My Table

I like to serve Garlic Butter Steak With Parmesan Cream Sauce with simple sides that soak up the sauce. Garlic mashed potatoes work very well. Steamed green beans or roasted asparagus give a bright contrast. For a cozy bowl, place sliced steak over buttered noodles and pour the sauce on top.

If I want a big shareable platter, I add roasted cherry tomatoes and a pile of warm, crusty bread for dipping. When I serve guests, I add a light green salad with lemon vinaigrette to cut the richness. For a fun fusion plate, pair this steak with a bowl of ramen and a spicy kick, inspired by Fiery Chicken Ramen with Creamy Garlic Sauce, and use the Parmesan cream for a milky topping.

Match wines or drinks by how you make the sauce. A bright red with mild tannin pairs well for bold steaks. For lighter versions, try a chilled white with citrus notes.

Getting It Just Right

Doneness matters for a good steak. I aim for medium-rare, and I use a thermometer to check. For medium-rare, the center reads 130 to 135 F. Let the steak rest before slicing so the juices stay inside. I keep the sauce on medium heat and stir it so the cheese melts evenly. If the sauce gets too thick, I add a splash of stock or a little more cream and whisk to smooth it.

Watch the garlic when you add it to the pan. Garlic burns fast and turns bitter. Add it with the butter on the second side so it softens but does not blacken. Use a fresh block of Parmesan if you can. Powdered or pre-grated cheese can make a grainy sauce.

Taste the sauce before you finish. Cheese varies in salt. I add a small pinch of salt at a time so the sauce does not become too salty.

How to Store Leftovers

I store leftover steak and sauce separately for best texture. Place sliced steak in an airtight container and the sauce in another. Keep both in the fridge for up to 3 days. Reheat the sauce slowly on low heat and stir often. If the sauce is too thick after cooling, add a splash of milk or cream while you warm it.

To reheat the steak, I use a low oven at 250 F or a quick pan sear to warm slices without overcooking. You can also chop the steak and add it to a salad or sandwich for a fresh meal.

If you must freeze, cool everything first and freeze in sealed bags for up to 2 months. Thaw in the fridge overnight before reheating.

Enjoy Every Moment

I cook this dish when I want a plain meal to feel special. I eat slowly and talk with family. The sauce brings people to the table. I hope you make it often and share it with people you love.

A Few Common Questions

How long should I cook Garlic Butter Steak With Parmesan Cream Sauce for medium-rare?

I usually mean how long to cook the steak for medium-rare. For Garlic Butter Steak With Parmesan Cream Sauce I cook about 4 to 5 minutes per side in a hot pan, if the steaks are 1 inch thick. Use a thermometer to be sure.

How do I prevent lumpy sauce in Garlic Butter Steak With Parmesan Cream Sauce?

A common worry is a lumpy sauce. For Garlic Butter Steak With Parmesan Cream Sauce I whisk the cream and scrape the pan slowly on medium heat. I add the Parmesan in small amounts and stir until smooth. If it looks grainy, add a splash of cream and whisk well.

Can I make Garlic Butter Steak With Parmesan Cream Sauce ahead of time?

You can make parts ahead. For Garlic Butter Steak With Parmesan Cream Sauce I season the steaks and keep them cold for up to one day. I also grate the Parmesan and mince the garlic ahead. Cook and finish the sauce right before serving for the best texture.

Garlic Butter Steak With Parmesan Cream Sauce

Author: sarah
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Carnivore

Print Recipe

Description

A simple yet special meal featuring ribeye steaks topped with a rich and creamy Parmesan sauce.

Ingredients

Scale

4 pieces ribeye steaks (About 1-inch thick, 8 oz each)
Salt, to taste
Pepper, to taste
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

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 and serve right away.

Notes

For a lighter alternative, swap half the heavy cream with Greek yogurt. Use trimmed sirloin or flank to reduce fat content.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Pan-Seared
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 1g
Sodium: 800mg
Fat: 35g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 0g
Protein: 45g
Cholesterol: 130mg

Keywords: steak, garlic butter, Parmesan cream sauce, quick dinner, family meal