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Garlic Butter Steak with Parmesan Cream Sauce

Sliced garlic butter steak with Parmesan cream sauce drizzled on top and fresh parsley
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Perfectly seared ribeye steaks with rich Parmesan cream sauce. Restaurant-quality meal ready in 30 minutes for special dinners.

Ingredients

Scale
  • 4 ribeye steaks (about 1-inch thick, 8 oz each)
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper (adjust to taste)
  • 4 tablespoons butter (divided)
  • 4 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese (freshly grated)
  • 1 tablespoon chopped fresh parsley for garnish

Instructions

  1. Pat ribeye steaks completely dry with paper towels. Season both sides generously with salt and pepper, pressing seasonings into the meat. Let sit at room temperature for 30 minutes if time allows.
  2. Heat large cast iron skillet over medium-high heat for 3-4 minutes until very hot.
  3. Add 2 tablespoons butter to hot skillet. Once melted and bubbling, add steaks. Cook undisturbed for 4-5 minutes to develop brown crust.
  4. Flip steaks using tongs. Add remaining 2 tablespoons butter and minced garlic. Tilt pan and baste steaks with garlic butter. Cook 4-5 minutes more for medium-rare (130-135°F internal temperature).
  5. Remove steaks to cutting board, tent with foil, and rest for 5 minutes.
  6. Reduce heat to medium. Add heavy cream to same skillet, whisking continuously to scrape up browned bits from bottom.
  7. Add Parmesan cheese and whisk constantly until sauce thickens and coats back of spoon, about 3-4 minutes.
  8. Taste sauce and season with salt and pepper as needed.
  9. Slice rested steaks against the grain, fan on warmed plates, drizzle generously with Parmesan cream sauce, and garnish with fresh parsley.

Notes

  • Let steaks rest at room temperature 30 minutes before cooking for even cooking from edge to center.
  • Pat steaks dry for maximum crust development.
  • Use freshly grated Parmesan, not pre-shredded, to avoid grainy sauce.
  • Remove steak at 130°F for medium-rare; it will rise to 135°F during resting.
  • Can substitute sirloin, strip steak, or filet mignon. Adjust cooking time for thickness.

Nutrition

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