Garlic Butter Steak With Parmesan Cream Sauce

Garlic Butter Steak With Parmesan Cream Sauce — a dish that arrives at the table steaming, glossy, and impossibly aromatic. The first moment you lift the lid (or peek into the skillet) you’re greeted with the warm, nutty perfume of brown butter mingling with roasted garlic and the salty richness of Parmesan. Slice into the ribeye and the crust gives way to a tender, rosy interior; each bite delivers a silky, savory sauce that coats the meat like a velvet blanket. Texture plays its part: the crisp seared edge, the juicy, melt-in-your-mouth steak, and the lush, velvety cream sauce. It’s comfort elevated — food that feels like a celebration of simple luxury.

This recipe is perfect for an intimate dinner, a weekend treat, or any night you want restaurant-worthy flavor at home without a fuss. Serve it for date night, a small family gathering, or holiday menus when you want a showstopping main that’s simultaneously indulgent and straightforward to prepare.

At a Glance

• Prep Time: 10 minutes
• Cook Time: 12–14 minutes (for medium-rare; times vary by thickness)
• Total Time: 25 minutes (including resting)
• Servings: 4 (one 8-oz ribeye per person)
• Difficulty Level: Easy–Intermediate (basic pan-searing and sauce-making skills)

Nutrition Highlights

Estimated nutrition per serving (one 8-oz ribeye with sauce). These are approximate values calculated from typical ingredient nutrition profiles and USDA FoodData Central averages; values will vary with exact cuts, brands, and added salt. For guidance on daily values and nutrition standards see the USDA and Mayo Clinic resources.

• Calories: ~920 kcal
• Protein: ~65 g
• Total Carbohydrates: ~3 g
• Dietary Fiber: 0–1 g
• Total Fat: ~74 g
• Saturated Fat: ~36 g
• Cholesterol: ~220–260 mg
• Sodium: ~600–1,000 mg (depending on added salt and Parmesan)

Notes: This is a rich, high-calorie, high-fat dish that delivers substantial protein. If you’re monitoring saturated fat or sodium, consider leaner cuts, reduced butter, lower-fat dairy, or smaller portions. (Nutrition estimates based on USDA FoodData Central and typical product labels; consult a registered dietitian or your health provider for personalized advice.)

Why You’ll Love It

• Irresistible aroma and mouthfeel: The garlic-butter sear combined with Parmesan cream makes every forkful deeply savory and luxurious.
• Comfort with finesse: It’s the kind of meal that feels special without requiring hours of prep — ideal for celebrating small victories or elevating a weeknight.
• Crowd-pleaser for gatherings: Easy to scale (use multiple skillets or cook sequentially) and universally appealing: steak lovers will savor the juicy meat and non-steak eaters will appreciate the creamy sauce.
• Memorable and shareable: Perfect for photos, guests, and creating those “remember this dinner?” moments.

Step-by-Step Instructions

Ingredients (makes 4 servings)

• 4 pieces ribeye steaks (about 1-inch thick, 8 oz each)
• Salt, to taste
• Pepper, to taste
• 4 tablespoons butter, divided (2 tbsp and 2 tbsp)
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley (for garnish)

Optional ingredients and substitutions

• Use 4 sirloin or strip steaks instead of ribeye for a leaner option.
• Substitute half-and-half + 1 tsp butter for a lighter cream sauce (sauce will be slightly thinner).
• Use grated Pecorino Romano instead of Parmesan for a saltier, tangier profile.
• For a dairy-free variation: use a cashew cream and a dairy-free Parmesan alternative (this will change flavor and texture).

Directions

1. Season the ribeye steaks evenly with salt and pepper on both sides. Let them sit 10–15 minutes at room temperature to take the chill off (this promotes even cooking).
2. Heat a large skillet over medium-high heat and add 2 tablespoons of butter. Allow the butter to melt and start to brown lightly — it should be foamy but not smoking.
3. Once the butter is melted and bubbling, add the steaks to the skillet. Arrange so they’re not crowded to promote a good sear. Cook for about 4–5 minutes on one side without moving them.
4. 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 (adjust time slightly for thicker steaks or preferred doneness). Spoon the melted garlic-butter over the tops as they cook.
5. Remove the steaks from the skillet and transfer to a cutting board. Tent loosely with foil and let them rest for 5 minutes — resting finishes the cooking and redistributes juices.
6. In the same skillet, lower the heat to medium. Add the heavy cream and whisk continuously to deglaze and scrape up browned bits from the bottom — those fond bits give the sauce depth.
7. Add the grated Parmesan cheese to the skillet and whisk until the sauce thickens and becomes smooth, about 3–4 minutes. If the sauce seems too thick, add a splash of milk or a tablespoon of reserved steak jus to loosen it.
8. Taste the sauce and season with salt and pepper as needed. Remember Parmesan is salty, so add salt conservatively.
9. Slice the steaks across the grain, plate them, and drizzle the Parmesan cream sauce over the top. Garnish with chopped parsley.

Practical tips

• Avoid overcrowding the pan; sear in batches if needed.
• Use an instant-read thermometer: 125–130°F for medium-rare, 135°F for medium. Remove steaks a few degrees before target as they will carryover cook.
• Don’t overheat the cream — keep the sauce at a gentle simmer so it doesn’t break.
• If sauce becomes grainy (cheese clumping), remove from heat and whisk in a splash of cream or milk to smooth it.

Best Pairings

• Sides: Garlic mashed potatoes, roasted baby potatoes, or creamy polenta to soak up the sauce.
• Vegetables: Blistered asparagus, sautéed green beans with almonds, or roasted Brussels sprouts for contrast.
• Bread: Crusty baguette or focaccia to mop up the sauce.
• Wine: A full-bodied red like Cabernet Sauvignon or Malbec pairs beautifully; for white lovers, a rich Chardonnay can stand up to the cream.
• For a lighter plate: pair with a crisp green salad dressed with lemon vinaigrette to cut through richness.

Storage Instructions

• Room temperature: Do not leave cooked steak at room temperature for more than 2 hours (per food safety guidelines).
• Refrigeration: Store cooled steak and sauce separately in airtight containers for 3–4 days. Reheat gently on the stovetop (low heat) or in a 300°F oven until warmed through; add a splash of cream or broth to loosen sauce if it’s thickened.
• Freezer: Steaks can be frozen for up to 2–3 months (wrap tightly); cream sauces do not always freeze and reheat well (they can separate). If freezing, freeze the steak only, and make a fresh sauce on reheating.

Chef’s Advice

• Choose steaks with some marbling (like ribeye) for the juiciest results; the fat renders and flavors the pan sauce.
• Let steaks reach room temperature before cooking for even doneness.
• Use high heat for the initial sear and then moderate the heat so the garlic doesn’t burn when you add it. Burnt garlic tastes bitter and can ruin the sauce.
• Whisk the Parmesan in off-high heat to prevent graininess; if the cheese is old or clumpy, it won’t melt smoothly. Freshly grated Parmesan melts best.
• Finish with acid if needed — a squeeze of lemon brightens the sauce and balances richness.

Creative Twists

• Mushroom & Thyme: Sauté sliced cremini or shiitake mushrooms after removing steaks, add a sprig of thyme, then finish with cream and Parmesan for an earthy variation.
• Peppercorn Cream: Crush black peppercorns and toast briefly in the pan before adding cream for a peppercorn sauce twist (excellent with steak).
• Lighter Version: Swap heavy cream for half-and-half plus a tablespoon of cornstarch (mixed in cold) to thicken; use a leaner steak cut and halve the butter for a lighter plate.
• Steak Bites (family-style): Cut steak into 1–2 inch cubes and pan-sear for quicker cooking, then follow the same sauce method for fun, shareable servings.
• Herb & Citrus Lift: Stir in chopped basil or chives and a teaspoon of lemon zest to the sauce just before serving for brightness.

Recipe Q&A

Q: Can I use a different cut of steak?
A: Yes — sirloin or strip steaks work well; adjust cooking times for thickness and leaner cuts may cook faster and be less forgiving.

Q: My sauce separated — how do I fix it?
A: Remove from heat, whisk in a tablespoon of cold cream or milk to emulsify, or add a small pat of cold butter and whisk vigorously to bring it back together.

Q: How do I avoid overcooking the steak?
A: Use an instant-read thermometer and remove the steak from heat a few degrees below your target temperature (carryover will raise it). Letting the steak rest is essential.

Q: Can I make the sauce ahead?
A: You can prepare the sauce and refrigerate up to 48 hours, but reheat gently and whisk in a splash of cream or milk. Freshly made sauce is best.

Q: Any healthier substitutions?
A: Use leaner cuts, reduce butter, swap heavy cream for half-and-half or a lighter dairy alternative, and serve with larger portions of vegetables to balance the meal.

Conclusion

If you’re craving a dish that feels indulgent yet approachable, this Garlic Butter Steak with Parmesan Cream Sauce delivers on every level — from the sizzle in the skillet to the silky sauce that elevates each bite. Try it for a cozy dinner, a celebratory meal, or anytime you want a restaurant-quality experience at home. For inspiration and variations from other home cooks, check out the original take on a similar sauce at Damn Delicious’s Steak with Garlic Parmesan Cream Sauce and a bite-sized riff at Bad Batch Baking’s Garlic Butter Steak Bites with Parmesan Cream Sauce. Share your photos and tweaks — I’d love to see how you make it your own.

Garlic Butter Steak With Parmesan Cream Sauce

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• Author: recipechangegmail-com
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

Indulge in this luxurious Garlic Butter Steak topped with a creamy Parmesan sauce, perfect for a special occasion or a cozy dinner at home.

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Ingredients

Scale 1x2x3x

• 4 pieces ribeye steaks (about 1-inch thick, 8 oz each)
• Salt, to taste
• Pepper, to taste
• 4 tablespoons butter, divided (2 tbsp and 2 tbsp)
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley (for garnish)

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Instructions

1. Season the ribeye steaks evenly with salt and pepper on both sides. Let them sit 10–15 minutes at room temperature.
2. Heat a large skillet over medium-high heat and add 2 tablespoons of butter until it melts and starts to brown.
3. Add the steaks to the skillet and cook for about 4–5 minutes on one side.
4. Flip the steaks, add the remaining 2 tablespoons of butter and minced garlic, and cook for an additional 4–5 minutes for medium-rare.
5. Remove the steaks from the skillet and let them rest for 5 minutes.
6. In the same skillet, lower the heat, add the heavy cream and whisk to deglaze the bottom.
7. Add the grated Parmesan cheese and whisk until the sauce thickens and is smooth.
8. Slice the steaks across the grain, plate them, and drizzle the Parmesan cream sauce over the top. Garnish with chopped parsley.

Notes

This dish is high in calories and richness; consider using leaner cuts or smaller portions if monitoring fat or sodium.

• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Category: Main Course
• Method: Pan-searing
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 920
• Sugar: 0g
• Sodium: 800mg
• Fat: 74g
• Saturated Fat: 36g
• Unsaturated Fat: 30g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 0g
• Protein: 65g
• Cholesterol: 240mg