A quick look at this dish
This garlic butter steak with parmesan cream sauce is rich, simple, and ready in about 30 minutes. The ribeye cooks in butter and garlic, then you make a quick Parmesan cream sauce in the same pan. It feels fancy but is very easy to make at home. If you like creamy garlic pasta, you may also enjoy this similar chicken rigatoni recipe: Creamy Garlic Butter Chicken Rigatoni.
Why this steak deserves a spot on your table
- Big, savory flavors from butter, garlic, and Parmesan.
- Quick to cook and easy to make any night of the week.
- Uses one skillet for less cleanup and more flavor from the browned bits.
- Great for date night or a family dinner.
Step-by-step: How to make Garlic Butter Steak With Parmesan Cream Sauce
Ingredients you will need
- 4 pieces ribeye steaks (About 1-inch thick, 8 oz each.)
- to taste salt
- to taste pepper
- 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.)
Simple directions to follow
- 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.
- 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.
- Slice the steaks, plate them, and drizzle the Parmesan cream sauce over the top. Garnish with chopped parsley.
Best ways to serve this steak right away
Serve the sliced steak with the warm Parmesan cream sauce spooned over the top. It pairs well with mashed potatoes, roasted vegetables, or a crisp green salad. For a lighter seafood side or a different protein idea, check this garlic butter cod strips recipe: Garlic Butter Cod Strips with Sweet Chili Lime Sauce.
How to store leftovers safely
- Cool leftover steak and sauce to room temperature (no more than 2 hours).
- Store in an airtight container in the refrigerator for up to 3–4 days.
- Reheat gently on low heat in a skillet or microwave in short bursts to avoid overcooking.
- You can freeze the steak and sauce separately for up to 2 months; thaw in the fridge before reheating.
Simple tips to make this dish even better
- Let steaks come to room temperature for 20–30 minutes before cooking for even cooking.
- Use a hot skillet so you get a good sear and flavorful browned bits.
- Do not overcrowd the pan — cook steaks in batches if needed.
- Stir the cream and Parmesan constantly to prevent clumping and ensure a silky sauce.
- For extra depth, add a splash of white wine to the pan before adding the cream.
For another quick creamy garlic protein idea, see: Creamy Garlic Parmesan Chicken Pasta.
Small variations you can try
- Swap ribeye for sirloin or New York strip if you prefer a leaner cut.
- Add sliced mushrooms to the pan when you add the garlic.
- Stir in a teaspoon of Dijon mustard for a tangy note.
- Use half-and-half instead of heavy cream for a lighter sauce (will be thinner).
Nutritional estimate per serving (approximate)
- Calories: 700–800 kcal
- Protein: 50–60 g
- Fat: 45–55 g
- Carbs: 2–5 g
Values vary by steak size and exact ingredients used.
Serving ideas for a family meal
- Serve with creamy mashed potatoes and steamed green beans.
- Pair with roasted baby potatoes and a side Caesar salad.
- Plate over a bed of buttered pasta to stretch servings and soak up the sauce.
What drinks and sides go well with it
- Red wine: Cabernet Sauvignon or Merlot.
- Beer: A brown ale or amber lager.
- Non-alcoholic: Sparkling water with lemon or iced tea.
- Side vegetables: Roasted asparagus, garlic green beans, or sautéed mushrooms.
Common questions about this recipe
Q: How do I know when the steak is done?
A: Use a meat thermometer. For medium-rare, aim for 130–135°F (54–57°C) before resting. The steak will rise a few degrees while it rests.
Q: Can I make the sauce without cream?
A: You can use half-and-half or a mix of milk and a little flour to thicken, but the sauce will be less rich. Heavy cream gives the best texture.
Q: Can I cook the steaks ahead of time?
A: You can cook and cool them, then reheat gently in a skillet with a little butter. For best texture, reheat slowly and avoid overcooking.
Q: Is this recipe freezer-friendly?
A: Yes. Freeze the steak and sauce separately in airtight containers. Thaw in the fridge and reheat gently.
Q: Can I use other cheeses instead of Parmesan?
A: Aged Pecorino Romano works well as a substitute. Avoid very soft cheeses that won’t melt smoothly.
Conclusion
If you want similar ideas or variations, check these recipes for inspiration: Garlic Butter Steak Bites with Parmesan Cream Sauce – Bad Batch, Creamy Garlic Butter Steak Bites – Cooking For My Soul, and Garlic Butter Steak with Parmesan Alfredo – Bad Batch Baking. Enjoy your meal and feel free to ask if you want help adjusting the recipe for more servings or different cuts of steak.
Garlic Butter Steak with Parmesan Cream Sauce
Ingredients
Steak Preparation
- 4 pieces ribeye steaks (About 1-inch thick, 8 oz each)
- to taste salt
- to taste pepper
- 4 tablespoons butter divided
- 4 cloves garlic (Minced)
Parmesan Cream Sauce
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (For garnish)
Instructions
Steak Cooking
- 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.
Making 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.
