Garlic Butter Steak with Parmesan Cream Sauce is the kind of dinner that makes any evening feel special. The perfectly seared ribeye paired with that rich, velvety sauce creates a restaurant-quality meal that’s surprisingly simple to make at home.
I’ll never forget the anniversary dinner my husband and I had at a steakhouse in downtown Chicago, where I tasted something similar to this dish for the first time. The waiter brought out these beautiful steaks swimming in the most incredible garlic cream sauce, and I spent the whole drive home thinking about how to recreate it. After months of testing in my kitchen, adjusting the butter and cream ratios, I finally landed on this version that my family now requests for every special occasion. Your kitchen is about to smell absolutely amazing.
Why This Steak Belongs in Your Recipe Box
This recipe has become a staple in my kitchen for good reason. The combination of garlic butter basting and that silky Parmesan cream sauce elevates a simple steak into something truly memorable, and the technique is easier than most people think.
- Delivers steakhouse-quality results in your own kitchen
- Uses simple pantry ingredients to create complex flavors
- Comes together in under 30 minutes from start to finish
- Works beautifully for date nights, celebrations, or Sunday dinners
- Provides consistent results every time with proper technique
- Impresses guests while being approachable for home cooks
In my experience, the secret to this dish is getting a proper sear on the steak before making the sauce in the same pan, which captures all those beautiful browned bits for maximum flavor.
Understanding Your Ingredients
Ribeye steaks provide the richest flavor and most tender texture thanks to their beautiful marbling. I always choose steaks about 1-inch thick because they’re easier to cook to the perfect temperature without overcooking.
Butter serves double duty in this recipe, first for basting the steaks and then as the base for finishing the cream sauce. Using real butter rather than margarine makes all the difference in flavor and texture.
Garlic infuses everything with aromatic flavor, from the basting butter to the final sauce. In my kitchen, I prefer fresh minced garlic over jarred because it provides brighter, more robust flavor.
Heavy cream creates that luxurious sauce texture that coats the back of a spoon perfectly. The high fat content prevents the sauce from breaking or separating when you add the cheese.
Parmesan cheese adds nutty, salty depth to the cream sauce and helps thicken it naturally. I’ve learned to always use freshly grated Parmesan rather than pre-shredded, which contains anti-caking agents that can make the sauce grainy.
Fresh parsley provides a pop of color and fresh flavor that balances the richness of the steak and sauce. It’s one of those finishing touches that makes the dish look and taste professional.
Betty’s Tested Technique
Step 1. Season your ribeye steaks evenly with salt and pepper on both sides, then let them rest at room temperature for 30 minutes before cooking to ensure even cooking throughout. I’ve found that this simple step makes a huge difference in the final result.
Step 2. Heat a large skillet over medium-high heat and add 2 tablespoons of butter, letting it melt and bubble before adding your steaks. Betty always starts with a hot pan to get that beautiful sear.
Step 3. Once the butter is bubbling, add the steaks to the skillet and cook for about 4-5 minutes on one side without moving them, which allows that gorgeous crust to develop.
Step 4. Flip the steaks using tongs, add the remaining 2 tablespoons of butter and the minced garlic to the skillet, then cook for an additional 4-5 minutes for medium-rare while spooning the garlic butter over the steaks. Through trial and error, I learned that constant basting keeps the steaks incredibly juicy.
Step 5. Remove the steaks from the skillet and let them rest for 5 minutes to allow the juices to redistribute throughout the meat, which ensures every bite is tender and juicy.
Step 6. 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 that will add incredible flavor to your sauce. My family loves how the sauce captures all those caramelized flavors.
Step 7. Add the grated Parmesan cheese to the skillet and whisk until the sauce is thickened to perfection, about 3-4 minutes, then taste and season with salt and pepper as needed.
Step 8. Slice the rested steaks, plate them beautifully, and drizzle the Parmesan cream sauce over the top before garnishing with chopped parsley for a restaurant-worthy presentation.
Storage and Reheating Tips
I typically store leftover steak and sauce separately in airtight containers in the refrigerator for up to 3 days. Keeping them separate prevents the steak from becoming soggy and maintains the sauce’s proper consistency. The sauce can thicken in the refrigerator, which is perfectly normal.
For the best results, I warm the steak gently in the oven at 300°F wrapped in foil for 8-10 minutes rather than microwaving, which can make it tough. The sauce reheats beautifully on low heat with constant stirring to prevent separation. Betty’s method includes adding a splash of cream when reheating the sauce to restore its silky texture.
This dish doesn’t freeze particularly well because the cream sauce can separate when thawed, and the steak texture changes. If you must freeze it, I recommend freezing only the plain cooked steak for up to 2 months and making fresh sauce when ready to serve.
Sides That Shine
The rich, indulgent flavors of Garlic Butter Steak with Parmesan Cream Sauce pair perfectly with sides that provide contrast and complement the luxurious main dish.
- Garlic mashed potatoes soak up that incredible Parmesan cream sauce and add comforting texture
- Roasted vegetables like Brussels sprouts or carrots provide earthy flavors and nutritional balance
- Steamed broccoli or asparagus adds bright green color and fresh crunch that cuts through the richness
- Crusty bread for mopping up every drop of that velvety sauce is absolutely essential
- Simple green salad with lemon vinaigrette refreshes your palate between bites
- Creamy pasta turns this into an even more substantial meal for big appetites
FAQs
I recommend pulling the steak at 135°F for medium-rare, which will rise to about 140°F while resting. Many home cooks find success with a meat thermometer to achieve perfect doneness every time.
The best approach I’ve tested is using strip steak or tenderloin, though they’re leaner than ribeye. Betty’s solution is to add an extra tablespoon of butter when cooking leaner cuts to compensate for less marbling.
To prevent this issue, keep the heat at medium or medium-low when making the sauce and whisk constantly as you add the cheese. The key is not letting the sauce boil once you add the cream.
Garlic Butter Steak with Parmesan Cream Sauce
Ingredients
Equipment
Method
- Season the ribeye steaks evenly with salt and pepper on both sides. Let rest at room temperature for 30 minutes before cooking.
- 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.
