Garlic Butter Steak with Parmesan Cream Sauce
A delightful dish that elevates any meal with juicy ribeye steaks drizzled in a luxurious Parmesan cream sauce.
Servings: 4 pieces
Calories: 600kcal
Ingredients
Steak Preparation
- 4 pieces ribeye steaks (about 2.5 cm thick, 225 g each)
- to taste Salt
- to taste Pepper
- 60 grams butter (divided) 30 grams for cooking, 30 grams for flavor
- 4 cloves garlic (minced)
Sauce Preparation
- 120 ml heavy cream
- 50 grams grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
Preparation
- Season the ribeye steaks evenly with salt and pepper on both sides.
- Heat a large skillet over medium-high heat. Once hot, add 30 grams of butter.
Cooking the Steak
- As the butter melts and starts to bubble, add the steaks to the skillet. Cook for about 4-5 minutes on one side.
- Using tongs, flip the steaks over. Add the remaining butter and minced garlic to the skillet.
- Cook for an additional 4-5 minutes for medium-rare, or until your desired doneness is reached.
- 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. Whisk continuously to scrape up any browned bits from the bottom of the pan.
- Stir in the grated Parmesan cheese and whisk until the sauce thickens, approximately 3-4 minutes.
- Taste the sauce and adjust with salt and pepper as needed.
Serving
- Slice the rested steaks, plate them, and drizzle the thick Parmesan cream sauce over the top. Garnish with chopped parsley.
Notes
Presentation is key; place a slice of steak on a warm plate, drizzle with sauce, and sprinkle with parsley. This dish pairs beautifully with roasted vegetables or creamy mashed potatoes. For a refreshing contrast, consider a simple side salad dressed with a light vinaigrette.