I love how this recipe takes steak night to a whole new level. The blackened seasoning gives the ribeye a flavorful crust, while the garlic butter adds depth and richness. And that cheese sauce? It’s smooth, creamy, and totally over-the-top—in the best way. Whether I’m making it for a weekend treat or a special dinner, this dish never disappoints.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 ribeye steaks
2 tablespoons blackened seasoning
Salt and pepper, to taste
4 cloves garlic, minced
4 tablespoons butter
1 cup shredded cheese (cheddar or mozzarella)
1/2 cup heavy cream
Directions
I preheat a grill or grill pan over high heat until it’s nice and hot.
I season the ribeye steaks on both sides with the blackened seasoning, along with a bit of salt and pepper.
In a small saucepan, I melt the butter over medium heat. Then I stir in the minced garlic and let it cook for 1–2 minutes until fragrant.
I place the steaks on the grill and cook them for about 3–4 minutes per side for medium-rare (or longer depending on my preferred doneness).
While the steaks cook, I add the heavy cream to the garlic butter and bring it to a light simmer.
I slowly stir in the shredded cheese, a little at a time, until it melts into a smooth and creamy sauce. I season it with a bit more salt and pepper to taste.
After the steaks come off the grill, I let them rest for a few minutes so the juices redistribute.
I plate the steaks and drizzle the warm cheese sauce over the top—or serve it on the side for dipping.
Servings and timing
This recipe serves 2. Prep time: 10 minutes Cook time: 10–12 minutes Total time: 20–25 minutes
Variations
Here’s how I like to mix it up:
I use different cheeses like pepper jack or smoked gouda for a flavor twist.
I add a pinch of cayenne or paprika to the cheese sauce for extra heat.
I swap ribeye for sirloin or NY strip if I want a leaner option.
I stir a bit of Dijon mustard into the sauce for a tangy kick.
I top the steaks with fresh chopped parsley or green onions for color and freshness.
Storage/Reheating
If I have leftovers:
I store the steak and cheese sauce separately in airtight containers in the fridge for up to 3 days.
I reheat the steak gently in a skillet or oven so it doesn’t overcook.
I warm the cheese sauce on low heat, stirring in a splash of cream if it needs thinning.
FAQs
Can I cook the steak in a skillet instead of grilling?
Yes, I often use a heavy cast iron skillet if I don’t have access to a grill. I sear it on high heat for a nice crust, then reduce the heat slightly to finish cooking.
What’s the best cheese to use for the sauce?
I like using sharp cheddar for bold flavor or mozzarella for creaminess. I avoid pre-shredded cheese if possible—it melts better when freshly shredded.
Can I make the sauce ahead of time?
Yes, I make it a few hours ahead and reheat gently. I just stir well and add a little cream if it thickens too much.
What can I serve with this?
I serve it with roasted potatoes, steamed broccoli, garlic green beans, or even a fresh side salad. The sauce also tastes great over mashed cauliflower.
Is blackened seasoning spicy?
It’s mildly spicy with a smoky kick. I use a store-bought version or make my own with paprika, cayenne, garlic powder, onion powder, oregano, and thyme.
Conclusion
Blackened Garlic Butter Steak with Melted Cheese Sauce is rich, bold, and everything I want in a steak dinner. It’s simple to make but feels like a gourmet meal, with perfectly seasoned meat and a creamy cheese topping that brings it all together. Whether I’m grilling for myself or sharing with someone special, this recipe is always a showstopper.
