Description
A quick and delicious garlic-butter ribeye topped with a silky Parmesan cream sauce, perfect for weeknights and special occasions.
Ingredients
Scale
- 4 ribeye steaks (about 1-inch thick, 8 oz each)
- Salt, to taste
- Pepper, to taste
- 4 tablespoons butter (divided)
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Pat steaks dry with paper towels and season both sides generously with salt and pepper.
- Heat a large skillet over medium-high heat until very hot. Add 2 tablespoons butter and let it melt and bubble.
- Place steaks in the skillet without overcrowding and sear undisturbed for 4–5 minutes to form a crust.
- Flip steaks with tongs. Add the remaining 2 tablespoons butter and minced garlic to the pan; baste for another 4–5 minutes for medium-rare.
- Transfer steaks to a cutting board and let rest for 5 minutes.
- Return the skillet to medium heat and pour in the heavy cream, whisking and scraping up the brown bits from the bottom of the pan.
- Add grated Parmesan and whisk until the sauce thickens, about 3–4 minutes. Season with salt and pepper as needed.
- Slice the rested steaks, plate them, and spoon the Parmesan cream sauce over each portion. Garnish with chopped parsley.
Notes
For a lighter sauce, substitute half-and-half for heavy cream. Allow steaks to come to room temperature before cooking for evenness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 110mg
Keywords: ribeye steak, garlic butter, parmesan cream, quick dinner, restaurant-style