Garlic Butter Steak with Parmesan Cream Sauce is a rich and satisfying dinner featuring tender pan-seared steak topped with a smooth, savory cream sauce.
2 ribeye or strip steaks, 1 to 1½ inches thick
Salt to taste
Freshly ground black pepper to taste
1 tablespoon olive oil
3 tablespoons unsalted butter
4 garlic cloves, minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1 tablespoon chopped fresh parsley
Remove steaks from refrigerator 30 minutes before cooking and pat dry.
Season both sides generously with salt and black pepper.
Heat olive oil in a heavy skillet over medium-high heat.
Sear steaks for 3 to 4 minutes per side until desired doneness.
Reduce heat to medium, add butter and garlic, and baste steaks for 1 to 2 minutes.
Transfer steaks to a plate and rest for 5 to 10 minutes.
Lower heat and pour heavy cream into the same pan, scraping browned bits.
Simmer for 3 to 5 minutes until slightly thickened.
Stir in grated Parmesan gradually until smooth.
Return steaks to the pan briefly and spoon sauce over top.
Garnish with chopped parsley and serve.