Garlic Butter Steak With Parmesan Cream Sauce
600kcal
Ingredients
Steak Preparation
- 4 pieces ribeye steaks (About 1-inch thick, 8 oz each)
- To taste salt
- To taste pepper
Sauce Ingredients
- 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)
Method
Cooking the Steak
- 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.
Preparing the Sauce
- 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.
Serving
- Slice the steaks, plate them, and drizzle the Parmesan cream sauce over the top.
- Garnish with chopped parsley.
Notes
Ingredient Substitutions: You can replace ribeye steaks with sirloin or tenderloin for a leaner option. For a non-dairy alternative, use cashew cream instead of heavy cream and nutritional yeast in place of Parmesan. Optional Variations: Add sautéed mushrooms or spinach to the sauce for an extra layer of flavor and nutrition. A splash of white wine can also enhance the sauce’s richness. Storage & Reheating Tips: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to preserve the sauce’s creaminess.