Garlic Butter Ribeye with Velvety Parmesan Cream Sauce
Indulge in a restaurant-quality meal at home with this pan-seared ribeye, infused with aromatic garlic butter and topped with a creamy, rich Parmesan sauce.
Equipment
- Heavy-bottomed skillet
- Meat thermometer
Ingredients
Main
- 2 boneless ribeye steaks (or New York strip/sirloin)
- 1 tbsp olive oil
- 3 tbsp unsalted butter (2 tbsp for steak, 1 tbsp for sauce)
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary or thyme (optional)
- Salt and freshly ground black pepper to taste
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 tsp garlic powder
- red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Instructions
- Pat the steaks dry, then season liberally with salt and pepper. Let rest at room temperature for 30 minutes.
- Heat olive oil in a heavy-bottomed skillet over medium-high heat until shimmering. Sear steaks for 2-3 minutes per side until a deep brown crust forms, or to desired doneness.
- Reduce heat to medium, add 2 tablespoons butter, minced garlic, and rosemary/thyme. Tilt the pan and baste the steaks continuously for 1-2 minutes.
- Remove steaks from the pan and rest them on a cutting board, tented loosely with foil, for 5-10 minutes.
- While steaks rest, add 1 tablespoon butter to the same pan and melt over medium heat. Pour in heavy cream, stirring constantly, and bring to a gentle simmer.
- Stir in Parmesan cheese and garlic powder; continue stirring until cheese melts and sauce thickens. Add red pepper flakes if desired, then taste and adjust seasoning.
- Slice rested steaks against the grain. Arrange on plates, spoon Parmesan cream sauce generously over, and garnish with fresh parsley. Serve immediately.
Notes
For best results, use a cast iron skillet for searing to achieve an excellent crust. Adjust cooking times based on steak thickness and desired doneness. Always let the steaks rest to retain their juices and tenderness.