This garlic butter steak with Parmesan cream sauce makes a rich, silky dinner that feels special but is simple to cook. The ribeye steaks sear to a caramelized crust while staying tender inside, then rest under a velvety Parmesan cream that tastes nutty, garlicky, and buttery. The sauce coats each slice with comforting, savory flavor and a smooth texture that lifts the whole plate. It’s easy because the sauce uses the same pan, so you save time and catch all the browned bits for flavor. Serve it with roasted vegetables or mashed potatoes for a quick, restaurant-style meal. If you want a similar idea for more casual nights, see this juicy steak with creamy garlic sauce recipe for inspiration.
Why You’ll Love This Garlic Butter Steak With Parmesan Cream Sauce
- Rich, buttery steak crust with a silky, cheesy sauce that feels indulgent but is quick to make.
- Uses one skillet for cooking and sauce—easy cleanup and big flavor from pan drippings.
- Fast weeknight or weekend recipe: steaks cook in about 10 minutes plus a short rest.
- Simple ingredients you likely have on hand: ribeye, butter, garlic, cream, and Parmesan.
- Versatile plating — works with potatoes, pasta, rice, or steamed greens.
- Leftovers reheat well and make excellent steak sandwiches or slices over salad.
- Great for both casual dinners and small gatherings; looks and tastes like a treat.
What Is Garlic Butter Steak With Parmesan Cream Sauce?
This dish is pan-seared ribeye steaks finished with a garlic butter bath and served with a creamy Parmesan sauce made in the same skillet. The steak has a caramelized outer crust and a tender pink center (medium-rare if cooked as directed). The sauce is rich and smooth, combining heavy cream and grated Parmesan with savory garlic and butter flavors. The cooking method is skillet searing then a quick sauce reduction, which keeps the meal fast and focused. The vibe is comfort food with a slightly upscale touch — perfect for a cozy dinner, a special weeknight, or a low-key celebration.
Ingredients for Garlic Butter Steak With Parmesan Cream Sauce
For the Steaks
- 4 pieces ribeye steaks (About 1-inch thick, 8 oz each.)
- to taste salt
- to taste pepper
- 4 tablespoons butter
For the Sauce
- 4 cloves garlic (Minced.)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
To Serve
- 1 tablespoon chopped fresh parsley (For garnish.)
Ingredient Notes (Substitutions, Healthy Swaps)
- Ribeye: You can use New York strip or sirloin if ribeye is too fatty or pricey. Cooking times stay similar for 1-inch steaks.
- Butter: Use salted or unsalted butter. If you use salted, reduce added table salt when seasoning the steaks and sauce.
- Heavy cream: For a lighter option, use half-and-half, but the sauce will be thinner and may not thicken as much. Add a small sprinkle of cornstarch (1 tsp mixed with cold water) if you want a slightly thicker sauce with half-and-half.
- Parmesan: Freshly grated Parmesan melts best. Pre-grated cheese may not melt as smoothly because of anti-caking agents.
- Garlic: If you prefer a milder garlic flavor, reduce to 2 cloves or add garlic toward the end of cooking to soften its bite.
- Parsley: Optional for fresh color and a mild herb note. Omit or swap with chives for a different fresh finish.
Step-by-Step Instructions
Step 1 – Season the steaks
Pat the ribeye steaks dry with paper towels. Season both sides evenly with salt and pepper. Let them sit at room temperature for about 15 minutes if you have time to help even cooking.
Visual cue: Dry meat will sear better and form a darker crust.
Step 2 – Melt butter and sear one side
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. Cook the first side without moving them for about 4–5 minutes to build a good sear.
Visual cue: Look for a deep brown crust before flipping.
Step 3 – Flip, add garlic and more butter, finish cooking
Flip the steaks using tongs. Add the remaining 2 tablespoons of butter and the minced garlic to the skillet. Cook an additional 4–5 minutes for medium-rare. Spoon melted butter and garlic over the steaks as they finish.
Pro cue: If your pan is very hot, drop the time by a minute per side. Use an instant-read thermometer if you want exact doneness: about 130°F for medium-rare.
Step 4 – Rest the steaks
Remove the steaks from the skillet and let them rest on a cutting board for 5 minutes. Resting lets juices redistribute so slices stay juicy when cut.
Step 5 – Make the Parmesan cream sauce
Return the skillet to medium heat (use the same pan with browned bits). 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 and whisk until the sauce thickens, about 3–4 minutes. Taste and season with salt and pepper as needed.
Step 6 – Slice, plate and serve
Slice the rested steaks, plate them, and drizzle the Parmesan cream sauce over the top. Garnish with chopped parsley and serve immediately.
Visual cue: Sauce should coat the back of a spoon and cling to the steak slices.
Pro Tips for Success
- Pat steaks dry: Wet meat steams instead of sears. Dry surfaces help form the brown crust.
- Preheat the skillet well: A hot pan gives a better sear and deeper flavor.
- Don’t crowd the pan: Work in batches if needed. Crowding lowers temperature and prevents crust.
- Control garlic timing: Add minced garlic after the first flip so it softens but doesn’t burn.
- Stir sauce constantly: Whisking prevents lumps and keeps the Parmesan from clumping.
- Use fresh Parmesan: Freshly grated melts smoother and gives better flavor than pre-shredded.
- Rest meat 5 minutes: Resting prevents juices from running out when you slice.
Flavor Variations
- OPTIONAL — Mushroom and thyme: Sauté sliced mushrooms after removing steaks, then add cream and a pinch of thyme for an earthy sauce.
- OPTIONAL — Lemon and parsley: Stir a small squeeze of lemon juice (about 1 tsp) into the finished sauce for brightness.
- OPTIONAL — Peppercorn cream: Add a light sprinkle of crushed black peppercorns into the sauce for a peppery kick.
- OPTIONAL — Spinach boost: Stir a handful of baby spinach into the warm sauce until wilted for extra greens.
- OPTIONAL — Cheesy upgrade: Mix a tablespoon of cream cheese into the sauce for extra silkiness (keep Parmesan as main cheese).
- OPTIONAL — Smoky note: Add a pinch of smoked paprika to the sauce for a mild smoky flavor.
Serving Suggestions
- Serve over mashed potatoes to soak up the cream sauce.
- Plate with roasted asparagus or green beans for a balanced plate.
- Spoon over buttered egg noodles or pasta for a hearty meal.
- Add a crisp side salad and crusty bread to make a full dinner.
- Garnish with extra Parmesan and chopped parsley for a restaurant look.
- For casual meals, slice and pile in a warm roll for steak sandwiches.
Make-Ahead, Storage & Reheating
- Make-ahead: You can season steaks and grate Parmesan up to a day ahead. Keep covered in the fridge.
- Sauce ahead: Make the sauce and refrigerate in an airtight container for up to 2 days. Reheat gently and whisk to recombine.
- Storage duration: Store cooked steaks and sauce together or separately in airtight containers in the fridge for up to 3 days.
- Reheating best practice: Reheat steak slices gently in a skillet over low heat with a splash of broth or water to prevent drying. Reheat sauce in a small pan over low heat, stirring until warm. Avoid high heat to prevent breaking the cream sauce.
- Texture changes: Reheated steak can be slightly firmer; slice thinly against the grain to help tenderness. Cream sauce may thicken in the fridge — add a splash of cream or milk while reheating to loosen it.
Storage and Freezing Instructions
- Freezing steak: You can freeze cooked steak slices wrapped tightly in plastic and foil for up to 2 months. Thaw in the fridge overnight before reheating.
- Freezing sauce: Parmesan cream sauce can be frozen, but texture may change (slight graininess) after thawing. Thaw slowly in the fridge and reheat gently while whisking; add a splash of cream to smooth it out.
- If you want best texture, freeze steaks and sauce separately. Reheat gently to reduce separation.
- If you prefer not to freeze due to cream texture changes, use the refrigerator storage options above and eat within 3 days.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
Approx. 750 kcal | 48 g | 4 g | 60 g | 0.5 g | 650 mg
Estimates vary by brands and portions.
FAQ About Garlic Butter Steak With Parmesan Cream Sauce
Q: Why is my sauce too thin?
A: Simmer longer on medium heat while whisking; Parmesan and cream reduce and thicken. Use freshly grated Parmesan for better thickening.
Q: Why did my garlic burn?
A: Garlic burns quickly at high heat. Add minced garlic after the first flip, and lower heat if it browns too fast.
Q: How do I know when the steaks are done?
A: Use an instant-read thermometer: 125–130°F for medium-rare, 135°F for medium. Or press the steak gently; it should feel springy for medium-rare.
Q: Can I use a different cut of beef?
A: Yes — New York strip or sirloin work. Adjust cooking time slightly if steaks are thicker or thinner.
Q: Can I make this dairy-free?
A: Not without changing the core sauce. Heavy cream and Parmesan are central; use a dairy-free cream and a plant-based Parmesan substitute, but texture and flavor will differ.
Q: Why does my Parmesan clump?
A: Pre-shredded Parmesan often contains anti-caking agents. Use fresh, finely grated Parmesan and add it slowly while whisking.
TastyInspo Notes
- Finish with a small knob of butter for extra shine and flavor on the sauce just before serving.
- For a clean plate, slice steaks against the grain into even pieces so the sauce clings to each slice.
- Warm plates briefly to keep the steak and sauce hot longer at the table.
- Use a microplane to grate Parmesan right before adding it to the sauce for best melt and texture.
- Spoon a little sauce under the steak when plating, then drizzle more on top for a layered look.
Troubleshooting
Problem: Steak is bland — Fix: Increase salt before cooking; season both sides generously and taste the sauce for final seasoning.
Problem: Steak is overcooked — Fix: Reduce cooking time and use an instant-read thermometer next time; rest thin steaks less time.
Problem: Sauce is grainy or separated — Fix: Lower heat and whisk; add a tablespoon of cream or a touch of cold water while whisking to bring sauce back together.
Problem: Garlic flavor is harsh — Fix: Add garlic later in cooking or reduce amount. Sautéing garlic gently in butter first tames sharpness.
Problem: No good sear — Fix: Dry steaks thoroughly and make sure pan and butter are hot before adding meat.
Problem: Sauce too salty — Fix: Add a splash of cream or unsalted milk, or dilute with a few tablespoons of water and simmer briefly.
Final Thoughts
This garlic butter steak with Parmesan cream sauce is an easy way to make a restaurant-quality meal at home with a handful of ingredients and one skillet. The rich sauce and well-seared ribeye pair beautifully and work for weeknights or small celebrations — simple steps, big flavor.
Conclusion
If you like the idea of a rich, quick steak dinner with a creamy garlic-Parmesan sauce, you might also enjoy another take on the flavor profile in this Garlic Butter Steak Bites with Parmesan Cream Sauce.
Garlic Butter Steak with Parmesan Cream Sauce
Ingredients
For the Steaks
- 4 pieces ribeye steaks (About 1-inch thick, 8 oz each) You can use New York strip or sirloin if ribeye is too fatty or pricey.
- to taste none salt Use salted or unsalted butter accordingly.
- to taste none pepper Adjust according to personal preference.
- 4 tablespoons butter Use salted or unsalted butter.
For the Sauce
- 4 cloves garlic (minced) Reduce to 2 cloves if a milder flavor is preferred.
- 1/2 cup heavy cream For a lighter option, use half-and-half but it may be thinner.
- 1/2 cup grated Parmesan cheese Freshly grated Parmesan melts best.
To Serve
- 1 tablespoon chopped fresh parsley Optional for garnish.
Instructions
Preparation
- Pat the ribeye steaks dry with paper towels. Season both sides evenly with salt and pepper. Let them sit at room temperature for about 15 minutes.
Cooking the Steak
- Heat a large skillet over medium-high heat and add 2 tablespoons of butter. Once melted and bubbling, add the steaks.
- Cook the first side without moving them for about 4–5 minutes to build a good sear.
- Flip the steaks using tongs, add remaining butter and minced garlic. Cook an additional 4–5 minutes for medium-rare.
- Remove the steaks and let them rest on a cutting board for 5 minutes.
Making the Sauce
- Return the skillet to medium heat and add the heavy cream, whisking continuously to scrape up any browned bits.
- Add the grated Parmesan cheese and whisk until the sauce thickens, about 3–4 minutes.
Serving
- Slice the rested steaks, plate them, and drizzle the Parmesan cream sauce over the top. Garnish with chopped parsley.
