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- 2 ribeye steaks (about 1 inch thick) - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) - Salt and pepper to taste Ribeye steaks are the star of this dish. Their rich flavor and tenderness make them perfect for garlic butter cooking. I recommend using steaks that are about 1 inch thick. This thickness gives them the best chance to sear nicely while staying juicy inside. Unsalted butter adds a rich, creamy taste. It also helps to brown the garlic without burning it. Garlic, minced into small pieces, brings a bold flavor. Fresh thyme adds an earthy note. You can use dried thyme in a pinch, but fresh is always best. Don’t forget to season with salt and pepper to enhance all the flavors! - 1 cup heavy cream - ½ cup grated Parmesan cheese - 1 tablespoon fresh parsley, chopped (for garnish) For the Parmesan cream sauce, I love using heavy cream. It creates a rich, smooth base for the sauce. The grated Parmesan cheese adds a salty, nutty flavor. It melts into the cream, thickening it beautifully. Garnish with fresh parsley for a pop of color and freshness. It brightens the dish and adds a nice touch. This sauce pairs perfectly with the steak, making it a true delight on your plate! {{ingredient_image_1}} First, you need to prepare the steaks. Start by patting the ribeye steaks dry with paper towels. This helps create a nice crust. Next, season both sides generously with salt and pepper. This enhances the flavor. Let the steaks sit at room temperature for about 30 minutes. This step is key to even cooking. Now, let's cook the steaks. In a large skillet over medium-high heat, melt 2 tablespoons of butter. Once the butter sizzles, add the steaks. Cook for about 4-5 minutes on one side. Look for a golden-brown crust. Flip the steaks and cook for another 3-4 minutes for medium-rare. Adjust the time if you want a different doneness. During the last minute, add minced garlic and fresh thyme to the skillet. Spoon the melted butter over the steaks. This infuses them with rich flavor. After cooking, remove the steaks and let them rest on a plate. Cover them loosely with foil to keep warm. Next, it's time for the Parmesan cream sauce. In the same skillet, lower the heat to medium. Pour in the heavy cream. Scrape the bottom of the pan to mix in the flavorful bits. Let the cream reduce for about 2-3 minutes. Then, whisk in the grated Parmesan cheese slowly. Keep whisking until the sauce is smooth and creamy. Taste and add more salt and pepper if needed. This sauce will make your steak truly special. To cook steak just right, you need to know about doneness. Here are the main levels: - Rare: Cool red center, 120-130°F - Medium Rare: Warm red center, 130-135°F - Medium: Warm pink center, 135-145°F - Medium Well: Slightly pink center, 145-155°F - Well Done: No pink, 155°F and above Use a meat thermometer for best results. This tool takes the guesswork out of cooking. Resting your steak is very important. After cooking, let it sit for about five minutes. This step helps the juices stay inside. If you cut too soon, the juices run out, making it dry. To make a richer sauce, start with high-quality cream. Heavy cream gives the sauce its thick, creamy texture. You can also add a splash of white wine for depth. Adjust flavors to your taste. If you want it cheesier, add more Parmesan. Taste as you go. A little salt or pepper can make a big difference. For a touch of freshness, try adding a squeeze of lemon juice. This brightens the sauce and balances the richness. Pro Tips Resting the Steaks: Allowing the steaks to rest after cooking helps to redistribute the juices, ensuring a more flavorful and tender bite. Use a Meat Thermometer: For perfect doneness, invest in a meat thermometer. Aim for 130°F (54°C) for medium-rare for the best texture and flavor. Quality Ingredients Matter: Choose high-quality ribeye steaks and fresh herbs. The better the ingredients, the better the overall dish will taste. Customize the Sauce: Feel free to add other ingredients to the Parmesan cream sauce, such as sautéed mushrooms or spinach, for added flavor and nutrition. {{image_2}} You can use different cuts of steak to make this dish. Sirloin works well. It has great flavor and is less fatty. Filet mignon is another choice. It is tender and cooks fast. Each cut gives a unique taste to the meal. You can try these options based on your preference or what you have on hand. Just remember, cooking times may vary. Keep an eye on the steak as it cooks. You can change the cream sauce to fit your taste. Adding fresh herbs like rosemary can brighten the dish. Basil also works nicely and adds a sweet note. You can also use other cheeses for a twist. Try Gruyère for a nutty flavor. Or use blue cheese for a bold taste. Mix and match to create your own special sauce. Experimenting lets you find what you love most. To keep your Garlic Butter Steak and Parmesan Cream Sauce fresh, store them properly. First, let the steak cool to room temperature. Then, wrap the steak tightly in plastic wrap or foil. This helps keep it moist. Place the wrapped steak in an airtight container. Store it in the fridge for up to three days. For the sauce, allow it to cool before transferring it to a separate airtight container. You can keep the sauce in the fridge for about four days. If you want to store the sauce for longer, consider freezing it. Just remember to use a freezer-safe container. The sauce can last up to three months in the freezer. Reheating your steak and sauce without drying them out is key. For the steak, the best method is to use the oven. Preheat your oven to 250°F (120°C). Place the steak on a baking sheet. Heat it for about 20-25 minutes. This warms it slowly, keeping it juicy. For the cream sauce, pour it into a small saucepan. Heat it on low over the stove. Stir it often to avoid burning. If it gets too thick, add a splash of milk or cream to bring it back to a smooth texture. This way, your meal will taste just as delicious as when you first made it. Yes, you can! Many cheeses work well in the sauce. For a creamy texture, try cream cheese or mascarpone. If you want a sharper taste, go for aged cheddar or Gouda. Each cheese will give a unique flavor to the sauce. You can mix these cheeses with Parmesan for a more complex flavor. Remember to adjust the salt, as some cheeses are saltier than others. Experimenting with cheese makes your dish special and fun! Garlic Butter Steak is rich and flavorful. It pairs well with simple sides. Here are some great options: - Garlic Mashed Potatoes: Creamy and buttery, they soak up the sauce well. - Roasted Vegetables: Carrots, broccoli, or asparagus add color and nutrients. - Caesar Salad: Crisp romaine and creamy dressing balance the steak's richness. - Rice Pilaf: Fluffy rice with herbs complements the steak nicely. These sides create a full meal that is satisfying and delicious! To check steak doneness, use the touch test. Here’s how: - Rare: Feels soft, like the flesh of your palm. - Medium-Rare: Slightly firmer, like the area below your thumb. - Medium: Firm, similar to the base of your thumb. - Well-Done: Very firm, like the tip of your thumb. You can also make a small cut in the steak. If the juices run clear, it's done. Resting the steak for a few minutes lets the juices settle, making it juicy and tasty. Enjoy your perfectly cooked steak! In this blog post, we explored how to make Garlic Butter Steak and Parmesan Cream Sauce. We discussed the main ingredients, including ribeye steaks, butter, garlic, and thyme. You learned important steps for cooking steaks to perfection and tips for making a rich sauce. To mix things up, I shared variations for cuts of steak and ways to adjust the sauce. Remember to store leftovers properly and reheat carefully. This dish can impress anyone. Enjoy creating a delicious meal that satisfies your taste buds and wow your guests!

Garlic Butter Steak with Parmesan Cream Sauce

A delicious ribeye steak seared to perfection and topped with a rich Parmesan cream sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 2
Calories 600 kcal

Ingredients
  

  • 2 pieces ribeye steaks (about 1 inch thick)
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • to taste Salt and pepper
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • 1 cup heavy cream
  • 0.5 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

  • Pat the ribeye steaks dry with paper towels and season both sides generously with salt and pepper. Let them sit at room temperature for about 30 minutes.
  • In a large skillet over medium-high heat, melt 2 tablespoons of butter. Once the butter is sizzling, add the steaks. Cook for about 4-5 minutes on one side until a golden-brown crust forms. Flip and cook for another 3-4 minutes for medium-rare (adjust cooking time for desired doneness).
  • During the last minute of cooking, add the minced garlic and fresh thyme to the skillet. Spoon the melted butter over the steaks continuously to infuse them with flavor. Remove the steaks from the skillet and let them rest on a plate covered loosely with foil.
  • In the same skillet, lower the heat to medium and pour in the heavy cream. Scrape the bottom of the pan to incorporate the flavorful bits. Reduce the cream for about 2-3 minutes, then gradually whisk in the grated Parmesan cheese until smooth and creamy. Season with additional salt and pepper as needed.
  • Slice the rested steak against the grain. Plate the steak slices and drizzle generously with the Parmesan cream sauce. Garnish with chopped parsley for a pop of color.

Notes

Let the steaks rest before slicing for better juiciness.
Keyword cream sauce, garlic, Parmesan, steak