Garlic Butter Steak With Parmesan Cream Sauce delights every bite!
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Garlic Butter Steak With Parmesan Cream Sauce delights every bite!
- Author: Lorenzo Bonucci
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Diet: Low Carb
- 1 ½ pounds ribeye steak (or your preferred cut)
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (for garnish)
- Heat a large skillet over medium-high heat. Season the steak with salt, black pepper, and thyme on both sides.
- Add olive oil to the skillet. Once hot, add the steak and sear for 4-5 minutes on each side for medium-rare, or until your desired doneness.
- During the last minute of cooking, add 2 tablespoons of butter and minced garlic to the skillet, basting the steak with the melted butter.
- Remove the steak from the skillet and let it rest for 5-10 minutes.
- In the same skillet, reduce the heat to medium and add the heavy cream.
- Stir in the remaining 2 tablespoons of butter and bring to a gentle simmer.
- Add the Parmesan cheese and whisk until smooth and creamy. Season with additional salt and pepper to taste.
- Slice the rested steak against the grain and serve drizzled with the Parmesan cream sauce. Garnish with chopped parsley.
Notes
- For a richer flavor, try adding a splash of Worcestershire sauce to the cream sauce.
- If you prefer a lighter version, substitute half of the heavy cream with chicken broth.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 0g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 120mg