I keep coming back to this recipe because it is quick, satisfying, and packed with bold flavors. I enjoy how the garlic butter enhances the natural richness of the steak, while the Parmesan cream sauce adds a smooth and comforting finish. I also like that it works perfectly for both special dinners and relaxed weekend meals.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 ribeye steaks, about 1-inch thick 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
Directions
I start by seasoning the ribeye steaks evenly with salt and pepper on both sides. I heat a large skillet over medium-high heat and add 2 tablespoons of butter. Once the butter is melted and bubbling, I place the steaks in the skillet and cook them for about 4 to 5 minutes on one side. I flip the steaks using tongs, then add the remaining butter and minced garlic to the skillet. I cook for another 4 to 5 minutes for medium-rare, spooning the garlic butter over the steaks as they cook. I remove the steaks from the skillet and let them rest for about 5 minutes.
Using the same skillet, I lower the heat to medium and add the heavy cream, whisking constantly while scraping up the browned bits from the bottom. I add the Parmesan cheese and continue whisking until the sauce thickens, which usually takes about 3 to 4 minutes. I taste the sauce and adjust the seasoning with salt and pepper. I slice the steaks, plate them, drizzle the Parmesan cream sauce over the top, and finish with chopped parsley.
Servings and Timing
I usually serve this dish to 4 people. It takes me about 10 minutes to prep and around 20 minutes to cook, so the total time comes to approximately 30 minutes.
Variations
I sometimes swap ribeye for sirloin, filet mignon, or another steak cut depending on what I have. When I want a stronger garlic flavor, I add an extra clove or two. I also like stirring a pinch of red pepper flakes into the sauce for a little heat, or adding sautéed mushrooms for extra depth.
Storage/Reheating
I store leftover steak and sauce in an airtight container in the refrigerator for up to 3 days. When reheating, I warm everything gently in a skillet over low heat or in the microwave, making sure not to overcook the steak.
FAQs
Can I use a different cut of steak?
I often use sirloin or filet mignon when ribeye is not available, and they work just as well.
How do I know when the steak is done?
I usually cook the steak for 4 to 5 minutes per side for medium-rare, adjusting the time slightly depending on thickness.
Can I make the sauce ahead of time?
I prefer making the sauce fresh, but I have reheated it gently with a splash of cream when needed.
What sides go well with this dish?
I like serving it with mashed potatoes, roasted vegetables, or a simple green salad.
Can I make this recipe without cream?
I have substituted half-and-half before, and while it is lighter, the sauce is still flavorful.
Conclusion
I enjoy this Garlic Butter Steak with Parmesan Cream Sauce because it delivers big flavor with minimal effort. Every time I make it, it feels like a special meal, and it always leaves me satisfied and impressed with how simple ingredients can create something so delicious.
