Garlic Butter Steak with Parmesan Cream Sauce

Garlic Butter Steak with Parmesan Cream Sauce is my ultimate special occasion dinner that feels incredibly fancy but comes together in just 30 minutes. This recipe features perfectly seared ribeye steaks bathed in a rich, garlicky Parmesan cream sauce that rivals any high-end steakhouse. I’ve been perfecting this dish for years, and it never fails to impress.

The first time I made this garlic butter steak with Parmesan cream sauce was for our anniversary dinner at home. I wanted something that felt restaurant-quality without the reservation hassle. The moment I tasted that first bite, with the buttery, perfectly crusted steak and the silky Parmesan cream sauce, I knew I had created something special. The key is getting a beautiful Maillard reaction on the steak for those deep, savory flavors. Now, whenever I want to celebrate something or just treat myself to an incredible meal, this is my go-to recipe.

Quality Ingredients Make All the Difference

I always use ribeye steaks for this garlic butter steak with Parmesan cream sauce because the marbling creates the juiciest, most flavorful results. Pro tip: let your steaks sit at room temperature for 30 minutes before cooking for perfectly even results from edge to center.

• 4 ribeye steaks (about 1-inch thick, 8 oz each)
• Salt, to taste (about 1 teaspoon total)
• Pepper, to taste (about 1/2 teaspoon total)
• 4 tablespoons butter (divided into 2 portions)
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese (freshly grated, not pre-shredded)
• 1 tablespoon chopped fresh parsley for garnish

Pro tip: Use a fine grater or microplane for the Parmesan cheese. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy instead of silky smooth.

Creating the Perfect Steakhouse Experience

I recommend using a meat thermometer to ensure your garlic butter steak with Parmesan cream sauce is cooked to perfection. Taking steaks off a few degrees before your target temperature accounts for carryover cooking.

Step 1: Pat the ribeye steaks completely dry with paper towels. This is crucial for achieving that beautiful brown crust. Season both sides generously with salt and pepper, pressing the seasonings into the meat.

Step 2: Heat a large cast iron skillet or heavy-bottomed pan over medium-high heat until it’s very hot, about 3-4 minutes. You’ll know it’s ready when a drop of water sizzles immediately.

Step 3: Add 2 tablespoons of butter to the hot skillet. Once the butter is melted and bubbling (but not burning), carefully add the steaks. You should hear a loud sizzle. Don’t move them! Let them cook undisturbed for 4-5 minutes to develop that gorgeous brown crust.

Step 4: Using tongs, flip each steak. Add the remaining 2 tablespoons of butter and the minced garlic to the skillet. As the butter melts, tilt the pan slightly and use a spoon to baste the steaks with the garlic butter. Continue cooking for another 4-5 minutes for medium-rare (internal temperature of 130-135°F).

Step 5: Remove the steaks from the skillet and place them on a cutting board or plate. Tent loosely with aluminum foil and let rest for 5 minutes. This allows the juices to redistribute throughout the meat.

Step 6: While the steaks rest, reduce the heat under the same skillet to medium. Add the heavy cream, whisking continuously to scrape up all those delicious browned bits (fond) from the bottom of the pan. Those bits are pure flavor!

Step 7: Add the freshly grated Parmesan cheese to the cream, whisking constantly until the sauce thickens beautifully, about 3-4 minutes. The sauce should coat the back of a spoon.

Step 8: Taste the Parmesan cream sauce and season with salt and pepper as needed. Remember, Parmesan is salty, so you may not need much additional salt.

Step 9: Slice the rested steaks against the grain, fan them on warmed plates, and generously drizzle the Parmesan cream sauce over the top. Scatter chopped fresh parsley over everything for a pop of color and fresh flavor.

Restaurant-Worthy Side Dishes

This garlic butter steak with Parmesan cream sauce deserves sides that match its elegance and rich flavors.

Garlic Mashed Potatoes: Creamy, buttery mashed potatoes are perfect for soaking up every drop of that incredible Parmesan cream sauce while adding comforting texture.

Roasted Brussels Sprouts: Caramelized Brussels sprouts add a slightly bitter, nutty contrast that cuts through the richness of the steak and sauce beautifully.

Steamed Asparagus: Tender asparagus spears provide a fresh, vegetal element and their slight crunch contrasts nicely with the tender steak.

Creamy Cauliflower Soup: Start your meal with my Creamy Roasted Garlic Cheddar Cauliflower Soup for an elegant multi-course dinner.

Simple Green Salad: A crisp salad with arugula, cherry tomatoes, and a light lemon vinaigrette balances the richness and adds fresh, bright notes.

Proper Storage and Serving

Store leftover garlic butter steak with Parmesan cream sauce in separate airtight containers in the refrigerator for up to 3 days. I recommend keeping the steak and sauce separate to maintain the best texture.

To reheat the steak, wrap it in aluminum foil and warm in a 300°F oven for 8-10 minutes until heated through. For the Parmesan cream sauce, reheat gently in a small saucepan over low heat, stirring constantly. Add a splash of cream if needed to restore the silky consistency.

Pro tip: Leftover steak makes incredible sandwiches or steak salads the next day. Slice it thin and pile it on crusty bread with the rewarmed sauce, or top a bed of mixed greens for a gourmet lunch.

More Steakhouse-Quality Recipes

If you loved this garlic butter steak with Parmesan cream sauce, explore more of my special occasion dinners:

Looking for more impressive beef recipes? Try my Short Rib Ragu for melt-in-your-mouth tender meat or my One Pan Cowboy Butter Tortellini Steak Bites for bite-sized luxury.

Want more creamy, indulgent dinners? My Marry Me Chicken and Creamy Parmesan Beef Rigatoni both feature that same silky Parmesan sauce you’ll love.

For other high-protein main dishes, check out my Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes or Stuffed Italian Meatloaf.

Your Steak Questions Answered

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