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–+ servings

Garlic Butter Steak with Parmesan Cream Sauce

This stunning dish transforms humble ribeye steaks into a luxurious meal with a rich Parmesan cream sauce, perfect for impressing guests or treating yourself.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 720
Ingredients Method Nutrition Notes

Ingredients
  

For the Steak
  • 4 pieces ribeye steaks (About 1-inch thick, 8 oz each) Opt for prime or choice ribeye for best flavor.
  • to taste Salt and pepper Generously season both sides.
  • 4 tablespoons butter Divided.
  • 4 cloves garlic, minced
For the Sauce
  • 1/2 cup heavy cream For a lighter version, swap for Greek yogurt.
  • 1/2 cup grated Parmesan cheese Alternatively, try Gruyere or mozzarella.
  • 1 tablespoon chopped fresh parsley For garnish.

Method
 

Preparation
  1. Season the steaks generously with salt and pepper on both sides.
  2. Place a large skillet over medium-high heat and melt 2 tablespoons of butter until bubbling and fragrant.
Cooking
  1. Add the steaks to the skillet. Sear them for about 4-5 minutes without moving them to develop a crust.
  2. Using tongs, carefully flip the steaks. Add the remaining butter and minced garlic to the skillet. Cook for another 4-5 minutes for medium-rare.
  3. Remove the steaks from the skillet and let them rest for about 5 minutes.
  4. Lower the heat to medium, then add heavy cream to the skillet. Whisk continuously, scraping any browned bits from the bottom.
  5. Stir in the Parmesan cheese, whisking until the sauce thickens, about 3-4 minutes. Taste and adjust seasoning with salt and pepper.
Serving
  1. Slice the steaks, plate them, and generously drizzle with the Parmesan cream sauce. Garnish with chopped parsley.

Nutrition

Serving: 1gCalories: 720kcalCarbohydrates: 4gProtein: 50gFat: 56gSaturated Fat: 30gSodium: 750mgSugar: 2g

Notes

For best results, serve with creamy mashed potatoes or roasted vegetables. Pair with a robust red wine like Cabernet Sauvignon. Store leftovers in an airtight container for up to 3 days.

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