This Garlic Butter Steak with Parmesan Cream Sauce brings that special steakhouse experience right to your home kitchen, and you won’t believe how simple it is to create something this impressive.
I still remember the first time my granddaughter Sarah asked me to teach her how to make a proper steak dinner for her anniversary. We stood in my kitchen that Sunday afternoon, and I showed her the same technique I’d learned decades ago: the sizzle of butter meeting a hot skillet, the way garlic perfumes the whole house, and how a splash of cream transforms those browned bits into pure magic. She called me the next week, nearly in tears with joy, because her husband thought she’d ordered from a fancy restaurant. That’s the beauty of this Garlic Butter Steak with Parmesan Cream Sauce: it looks and tastes like you’ve spent hours, but your secret is safe with me. Time to get your skillet ready!
What Makes This Garlic Butter Steak So Special
There’s something about a perfectly cooked steak with a velvety cream sauce that just makes any evening feel like a celebration. I’ve made this recipe for countless Sunday dinners, anniversaries, and even Tuesday nights when we just needed a little extra something special. What I love most is how this Garlic Butter Steak with Parmesan Cream Sauce manages to be both elegant and approachable at the same time.
Here’s why this recipe belongs in your collection:
- Uses simple ingredients you can find at any grocery store, no specialty shops required
- Comes together in just 30 minutes from start to finish, perfect for weeknight indulgence
- Requires only one skillet, which means minimal cleanup (my favorite kind of cooking)
- Delivers consistent, restaurant-quality results every single time
- The Parmesan cream sauce is so versatile, you’ll want to drizzle it on everything
- Makes you look like a culinary genius with very little effort
After years of making steaks in my kitchen, I’ve learned that the real secret isn’t complicated technique: it’s letting good ingredients shine with just a few thoughtful touches.
Ingredient Spotlight
Ribeye Steaks: I always choose ribeye for this recipe because the marbling creates incredibly juicy, flavorful meat that stays tender even if you slightly overcook it. A little forgiveness goes a long way in home cooking.
Butter: Real butter is non-negotiable here, as it creates that golden crust on the steak while adding rich, nutty flavor that margarine simply can’t match.
Garlic: Fresh minced garlic transforms this dish from good to unforgettable, infusing both the steak and sauce with aromatic depth that powdered garlic just won’t deliver.
Heavy Cream: This is what gives the sauce its luxurious, silky texture that clings beautifully to each slice of steak.
Parmesan Cheese: Freshly grated Parmesan melts smoothly into the cream and adds that savory, umami-rich flavor that makes this sauce so irresistible. Pre-grated won’t melt as well.
Salt and Pepper: These simple seasonings let the natural beef flavor shine through while the pepper adds a subtle warmth that complements the richness perfectly.
Fresh Parsley: A sprinkle of chopped parsley at the end adds a pop of color and a fresh note that balances the richness of the dish.
How to Make Garlic Butter Steak with Parmesan Cream Sauce
Step 1. I’ve learned that patting your steaks completely dry with paper towels before seasoning makes all the difference. Moisture is the enemy of a good crust, so season both sides generously with salt and pepper once they’re dry.
Step 2. Betty always preheats her skillet over medium-high heat for a full 3 to 4 minutes before adding the butter, ensuring that beautiful sear the moment the steak hits the pan.
Step 3. Once 2 tablespoons of butter are melted and bubbling (not smoking), add your steaks and resist the urge to move them. Let them cook undisturbed for 4 to 5 minutes to develop that gorgeous golden-brown crust.
Step 4. Flip the steaks with tongs, add the remaining 2 tablespoons of butter and minced garlic to the skillet, and cook for another 4 to 5 minutes for medium-rare, spooning that garlicky butter over the steaks as they finish.
Step 5. After years of making this, I learned to always remove the steaks to a clean plate and let them rest for 5 minutes. This allows the juices to redistribute, ensuring every bite is tender and juicy.
Step 6. In the same skillet (don’t clean it), lower the heat to medium and add the heavy cream, whisking continuously to scrape up all those flavorful browned bits from the bottom. That’s where the magic lives.
Step 7. Betty’s tip: Add the Parmesan cheese gradually while whisking constantly, and you’ll watch the sauce thicken beautifully in just 3 to 4 minutes without any lumps.
Step 8. Taste your Garlic Butter Steak with Parmesan Cream Sauce and adjust the seasoning with salt and pepper. I usually need just a pinch more salt to balance the richness.
Step 9. Slice the rested steaks against the grain, arrange them on your serving plates, and drizzle that luscious Parmesan cream sauce generously over the top before finishing with fresh parsley.
Keeping This Garlic Butter Steak Fresh
I typically store leftover steak and sauce separately in airtight containers in the refrigerator, where they’ll stay fresh for up to 3 days. Keeping them separate prevents the steak from getting soggy and helps maintain that tender texture we worked so hard to achieve. The sauce tends to thicken as it cools, but don’t worry, it comes right back to life when you reheat it.
Through trial and error, I’ve found that freezing this particular dish isn’t ideal. The cream sauce can separate when frozen and thawed, and the steak’s texture changes in ways that just don’t do justice to the original dish. If you’re planning to make this ahead, I recommend prepping all your ingredients in advance and cooking it fresh when you’re ready to serve.
For the best texture, I reheat the steak gently in the oven at 300°F, wrapped loosely in foil, for about 10 minutes, just until warmed through. Betty’s method for the sauce is to warm it on the stovetop over low heat, stirring constantly and adding a splash of cream if it’s too thick. The key is patience; rushing the reheating process with high heat will make the sauce break and the steak tough.
Perfect Partners for Garlic Butter Steak
Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots: The creamy, buttery texture of mashed potatoes creates the perfect canvas for that rich Parmesan sauce to pool into, making every bite a little taste of heaven.
Roasted Asparagus: I love how the slight char and crisp-tender texture of roasted asparagus cuts through the richness of the steak and sauce, adding a fresh, green element to the plate.
Caesar Salad: A classic Caesar with crisp romaine and tangy dressing provides a refreshing contrast that cleanses your palate between bites of that decadent steak.
Honey Glazed Carrots and Green Beans: The crunch of fresh green beans and the sweet glaze on the carrots bring both texture and lightness to balance the meal beautifully.
Crusty French Bread: In my kitchen, I always serve a basket of warm, crusty bread for soaking up every last drop of that incredible Parmesan cream sauce. Nothing goes to waste!
Roasted Brussels Sprouts: Caramelized Brussels sprouts with a touch of balsamic vinegar add a slightly sweet, nutty flavor that complements the savory richness perfectly.
If you’re looking for more steak inspiration, try my Air Fryer Garlic Butter Steak Bites for a quicker weeknight option, or the Steak with Bourbon Garlic Cream Sauce for an elegant twist.
FAQs
I recommend sirloin or filet mignon as excellent alternatives to ribeye. Both cook beautifully with this method, though filet will be more tender while sirloin offers a beefier flavor.
The best approach I’ve tested is using a meat thermometer: 130 to 135°F for medium-rare, 135 to 145°F for medium, but remember the temperature will rise 5 degrees during resting.
Many home cooks find success making the sauce up to 2 days ahead and storing it in the refrigerator, then gently reheating it on low heat while whisking in a splash of cream to restore the silky texture.
Garlic Butter Steak with Parmesan Cream Sauce
Ingredients
Equipment
Method
- Pat the ribeye steaks dry with paper towels and season evenly with salt and pepper on both sides.
- Heat a large skillet over medium-high heat for 3 to 4 minutes, then add 2 tablespoons of butter.
- Once the butter is melted and bubbling, add the steaks to the skillet and cook undisturbed for 4 to 5 minutes to develop a golden-brown crust.
- Flip the steaks using tongs, add the remaining 2 tablespoons of butter and minced garlic to the skillet, and cook for an additional 4 to 5 minutes for medium-rare, spooning the garlicky butter over the steaks.
- Remove the steaks from the skillet to a clean plate 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 all the browned bits from the bottom.
- Add the grated Parmesan cheese to the skillet and whisk until the sauce is thickened, about 3 to 4 minutes.
- Taste the sauce and season with salt and pepper as needed.
- Slice the steaks against the grain, plate them, and drizzle the Parmesan cream sauce over the top. Garnish with chopped parsley.
