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Close-up of a perfectly cooked Garlic Butter Steak topped with creamy Parmesan sauce and fresh parsley.

Garlic Butter Steak with Parmesan Cream Sauce

Garlic Butter Steak with Parmesan Cream Sauce is a comforting dinner that feels restaurant-worthy but is easy to make at home. Seared steak is finished in garlic butter and topped with a rich parmesan cream sauce for a flavorful, high-protein meal suitable for weeknights or special occasions.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

For the Steak
  • 2 ribeye steaks about 1 inch thick
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
For the Sauce
  • 3 tablespoons butter
  • 4 garlic cloves minced
  • 1 cup heavy cream
  • 1 cup freshly grated parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1 tablespoon chopped fresh parsley

Equipment

  • Large skillet
  • Paper towels

Method
 

  1. Pat the steaks dry with paper towels. Season both sides with salt, black pepper, and garlic powder.
  2. Heat a large skillet over medium-high heat. Add olive oil.
  3. Place the steaks in the hot skillet and cook for 4 to 5 minutes per side for medium doneness, or until the internal temperature reaches 145°F followed by a 3-minute rest.
  4. During the final minute of cooking, add butter and minced garlic to the skillet. Spoon the melted garlic butter over the steaks continuously.
  5. Remove the steaks from the skillet and set aside to rest.
  6. Reduce the heat to medium-low. Pour the heavy cream into the skillet and stir to loosen the browned bits from the pan.
  7. Add parmesan cheese and Italian seasoning. Stir until the sauce becomes smooth and creamy.
  8. Return the steaks to the skillet and spoon the parmesan cream sauce over the top.
  9. Garnish with chopped parsley and serve immediately.

Notes

Freshly grated parmesan melts more smoothly into the sauce and gives the best creamy texture.