Garlic Butter Steak with Parmesan Cream Sauce
A rich and satisfying Garlic Butter Steak with Parmesan Cream Sauce made in one skillet, ready in 30 minutes. Perfect for a nice steak dinner any night of the week.
Equipment
- Cast iron skillet
- Tongs
- Cutting Board
Ingredients
- 2 ribeye or sirloin steaks, about 1 inch thick
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 tsp crushed red pepper flakes optional
- fresh parsley, chopped for serving
Instructions
- Prep the steaks: Pat steaks dry with paper towels. Season both sides with salt, pepper, and garlic powder. Let them sit at room temperature for 20 minutes.
- Sear: Heat olive oil in a skillet over high heat until smoking. Add steaks and cook 3 to 4 minutes per side for medium-rare.
- Butter baste: In the last minute of cooking, add 2 tbsp butter. Tilt the pan and spoon the foaming butter over the steaks continuously.
- Rest: Remove steaks and rest on a cutting board for 5 minutes.
- Make the sauce: Reduce heat to medium. Add remaining 1 tbsp butter and minced garlic to the same pan. Cook for 60 seconds, stirring.
- Finish sauce: Pour in heavy cream, scraping up the browned bits. Simmer 3 to 4 minutes until slightly thickened. Stir in Parmesan until smooth.
- Serve: Plate the steaks and spoon the Parmesan cream sauce generously over the top. Garnish with fresh parsley.
Notes
- Always let steaks rest before slicing to keep the juices inside.
- Use freshly grated Parmesan for the smoothest sauce.
- For a lighter sauce, substitute half-and-half for heavy cream.
- Store leftovers separately in the fridge for up to 3 days.