Introduction to Garlic Butter Steak With Parmesan Cream Sauce
There’s something undeniably comforting about a hearty meal that feels like a warm hug. Garlic Butter Steak With Parmesan Cream Sauce is just that—a dish that brings together juicy ribeye steaks and a rich, creamy sauce that dances on your taste buds. Whether you’re looking to impress a special someone or simply treat yourself after a long day, this recipe is your go-to. It’s quick, indulgent, and perfect for those evenings when you want to savor every bite without spending hours in the kitchen. Trust me, this dish will elevate your dinner game!
Why You’ll Love This Garlic Butter Steak With Parmesan Cream Sauce
This dish is a game-changer for busy weeknights or special occasions. It’s incredibly easy to whip up, taking just 45 minutes from start to finish. The combination of garlic butter and creamy Parmesan sauce creates a flavor explosion that will have everyone asking for seconds. Plus, it’s a low-carb delight, making it perfect for those watching their diet. You’ll love how effortlessly impressive this meal can be!
Ingredients for Garlic Butter Steak With Parmesan Cream Sauce
Gathering the right ingredients is the first step to culinary success. For this Garlic Butter Steak With Parmesan Cream Sauce, you’ll need:
Ribeye Steaks: These are the stars of the show, known for their marbling and rich flavor. They’re juicy and tender, perfect for searing.
Olive Oil: A splash of this liquid gold helps achieve that perfect sear on the steaks while adding a hint of flavor.
Unsalted Butter: This adds richness to the dish. Using unsalted allows you to control the seasoning better.
Garlic: Freshly minced garlic brings a fragrant punch that elevates the entire dish. It’s a must-have!
Fresh Thyme: This herb adds an earthy note. If you don’t have fresh, dried thyme works just fine.
Salt and Pepper: Simple yet essential for enhancing the flavors of the steak.
Heavy Cream: The base of the creamy sauce, it adds a luxurious texture and richness.
Parmesan Cheese: Grated Parmesan gives the sauce a savory depth. Freshly grated is always best!
Dijon Mustard: Just a teaspoon adds a subtle tang that balances the creaminess.
Fresh Parsley: A sprinkle of this vibrant herb not only adds color but also a fresh flavor to finish the dish.
For those looking to spice things up, consider adding a pinch of red pepper flakes to the garlic butter while cooking. If ribeye isn’t your thing, sirloin or filet mignon can be great substitutes. You can find all the exact measurements at the bottom of the article, ready for printing!
How to Make Garlic Butter Steak With Parmesan Cream Sauce
Step 1: Prepare the Steaks
Start by taking the ribeye steaks out of the refrigerator. Letting them sit at room temperature for about 30 minutes is crucial. This step ensures even cooking throughout the steak. While they’re resting, season both sides generously with salt and pepper. This simple seasoning enhances the natural flavors of the meat, making each bite a savory delight. Trust me, this little detail makes a big difference!
Step 2: Sear the Steaks
Heat a large skillet over medium-high heat and add olive oil. Once the oil shimmers, it’s time to sear the steaks. Cook them for about 4-5 minutes on each side for a perfect medium-rare. If you prefer your steak more done, adjust the time accordingly. The goal is to achieve a beautiful crust while keeping the inside juicy. Don’t rush this step; the sear is where the magic happens!
Step 3: Make the Parmesan Cream Sauce
After removing the steaks, lower the heat to medium and add 2 tablespoons of butter to the same skillet. Once melted, toss in the minced garlic and thyme, cooking until fragrant. Then, pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan and Dijon mustard, allowing the sauce to thicken slightly. Timing is key here; you want that creamy goodness without overcooking!
Step 4: Combine and Serve
Once the steaks have rested, slice them against the grain for maximum tenderness. Arrange the slices on a plate and generously drizzle the rich Parmesan cream sauce over the top. Finish with the remaining butter, letting it melt into the sauce for extra richness. Garnish with chopped parsley for a pop of color. Serve immediately and watch everyone’s eyes light up with delight!
Tips for Success
Always let your steaks rest before cooking; it helps them cook evenly.
Use a meat thermometer to check for doneness—135°F for medium-rare.
Don’t overcrowd the skillet; cook one steak at a time for the best sear.
For a richer sauce, consider adding a splash of white wine before the cream.
Experiment with herbs; rosemary or oregano can add a unique twist!
Equipment Needed
Skillet: A cast-iron skillet is ideal for searing, but any heavy-bottomed skillet will do.
Meat Thermometer: This ensures your steaks are cooked to perfection. If you don’t have one, just use the touch test.
Cutting Board: A sturdy board is essential for slicing the steaks.
Sharp Knife: A good chef’s knife makes slicing effortless.
Variations
Spicy Garlic Butter: Add a teaspoon of chili powder or a pinch of cayenne pepper to the garlic butter for a kick that’ll wake up your taste buds.
Mushroom Medley: Sauté sliced mushrooms in the skillet after searing the steaks for an earthy addition to the sauce.
Herb-Infused Sauce: Swap out thyme for fresh basil or rosemary to give the sauce a different aromatic profile.
Low-Fat Option: Use half-and-half instead of heavy cream for a lighter sauce without sacrificing too much creaminess.
Vegan Version: Substitute the ribeye with a hearty portobello mushroom and use coconut cream for a rich, plant-based sauce.
Serving Suggestions
Garlic Mashed Potatoes: Creamy mashed potatoes pair perfectly with the rich sauce.
Steamed Asparagus: A light, crunchy side that balances the meal beautifully.
Red Wine: A bold Cabernet Sauvignon complements the flavors of the steak.
Fresh Salad: A simple arugula salad with lemon vinaigrette adds brightness.
Presentation: Serve on a warm plate, garnished with extra parsley for a pop of color.
FAQs about Garlic Butter Steak With Parmesan Cream Sauce
Can I use a different cut of steak for this recipe?
Absolutely! While ribeye is my favorite for its tenderness and flavor, you can use sirloin or filet mignon as alternatives. Each cut brings its own unique taste and texture, so feel free to experiment!
How do I know when my steak is cooked to the right doneness?
Using a meat thermometer is the best way to check. For medium-rare, aim for 135°F. If you don’t have one, the touch test can help. A firm steak means it’s well done, while a soft one indicates it’s rare.
Can I make the Parmesan cream sauce ahead of time?
While it’s best fresh, you can prepare the sauce in advance. Just reheat it gently on the stove, adding a splash of cream if it thickens too much. This way, you can enjoy a quick dinner without sacrificing flavor!
What can I serve with Garlic Butter Steak?
This dish pairs wonderfully with garlic mashed potatoes, steamed asparagus, or a fresh salad. A bold red wine, like Cabernet Sauvignon, complements the rich flavors beautifully.
Is this recipe suitable for meal prep?
Yes! You can cook the steaks and sauce ahead of time. Just store them separately in the fridge. When you’re ready to eat, reheat and enjoy a delicious meal without the fuss!
Final Thoughts
Cooking Garlic Butter Steak With Parmesan Cream Sauce is more than just preparing a meal; it’s about creating an experience. The aroma of sizzling garlic and butter fills the kitchen, wrapping you in warmth and anticipation. Each bite of the tender steak, drizzled with that creamy sauce, is a celebration of flavors that brings joy to the table. Whether it’s a cozy dinner for two or a gathering with friends, this dish is sure to impress. So, roll up your sleeves, embrace the process, and enjoy the delicious rewards of your culinary adventure!
Garlic Butter Steak With Parmesan Cream Sauce is a delicious and indulgent dish perfect for dinner, featuring juicy ribeye steaks topped with a rich and creamy Parmesan sauce.
Ingredients
Scale
2 ribeye steaks (about 1 inch thick, 12–16 ounces each)
2 tablespoons olive oil
4 tablespoons unsalted butter, divided
4 cloves garlic, minced
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Salt and pepper, to taste
1 cup heavy cream
½ cup grated Parmesan cheese
1 teaspoon Dijon mustard
1 tablespoon chopped fresh parsley (for garnish)
Instructions
Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes before cooking.
Season both sides of the steaks generously with salt and pepper.
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the steaks and sear for 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove the steaks from the skillet and let them rest on a plate.
In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Once melted, add the minced garlic and thyme, cooking for about 1 minute until fragrant.
Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and Dijon mustard, cooking for an additional 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
Slice the rested steaks and drizzle the Parmesan cream sauce over the top. Finish with the remaining 2 tablespoons of butter, allowing it to melt into the sauce.
Garnish with chopped parsley before serving.
Notes
For a spicier kick, add a pinch of red pepper flakes to the garlic butter while cooking.
Substitute the ribeye with sirloin or filet mignon for a different flavor and texture.
