Garlic Butter Steak With Parmesan Cream Sauce Recipe Guide

Let Me Tell You About This Garlic Butter Steak

You know how most nights you just want something special without spending a million years standing at the stove? Well, this garlic butter steak with parmesan cream sauce started off as a bit of a kitchen accident (I once dropped the cream into the skillet too soon, but hey, it turned out edible—and kind of amazing after some tweaks). Honestly, my partner said it tasted like something you’d get at a steakhouse, just without the waiter judging your garlic consumption.

Oh, and one time I cooked this during a thunderstorm—whole house smelled like heaven (or a vampire’s worst nightmare). So if you’re in the mood for something cozy, slightly fancy but not too fussy, come on in.

Why You’ll Love This (Trust Me, I Keep Making It)

• I make this when I’ve had one of those days and need something comforting. My family pretty much hovers around the kitchen when they smell the garlic hitting the pan (to be honest, sometimes I have to chase them away to get things done).
• The parmesan cream sauce is, well, definitely not light, but it makes the steak extra special. My teens basically scrape their plates. The one frustration? The sauce sticks a bit if you rush it—lesson learned the messy way.
• It’s simple enough for a Tuesday, but impressive enough that I’ve made it for my in-laws. (No leftovers that night.)

What You’ll Need (And a Few Cheats)

• 2 ribeye steaks (about 1 inch thick, or whatever cut’s on sale—sirloin works fine, though my grandmother always insisted on bone-in if you can find it)
• 1 tablespoon olive oil (sometimes I just use regular vegetable oil, especially if I’m low on olive)
• 3 tablespoons unsalted butter (I’ve definitely used salted in a pinch; just go easy on adding salt later)
• 4 large garlic cloves, minced—honestly, I’ve tossed in pre-minced stuff when being lazy, not quite the same but still tasty
• 1/2 cup heavy cream (sometimes called double cream; my local shop always runs out, so half-and-half works but results are thinner)
• 1/2 cup grated parmesan cheese (I know the fancy stuff is better, but the pre-shredded bag is alright if that’s all you’ve got)
• 1 teaspoon fresh thyme leaves (dried thyme is okay, just use less—it’s potent!)
• Salt & freshly cracked black pepper (to taste—you know your crowd)
• Optional: pinch of red pepper flakes, for a bit of zing

How To Make Garlic Butter Steak With Parmesan Cream Sauce

1. Take the steaks out and let them hang out at room temp for 20-30 minutes. (Seriously, makes a difference with juiciness. I used to skip this and always got cranky at dry steak.)
2. Pat the steaks dry with paper towels, then liberally season both sides with salt and pepper. If you’re in a hurry, just do a quick sprinkle, no big tragedy.
3. Heat a heavy skillet (cast iron is my fave, but any frying pan will do) over medium-high heat. Add olive oil and swirl so it covers the bottom.
4. Sear the steaks for about 3-4 minutes on each side or till they’re as rare or done as you like. I tend to go for medium-rare, but you do you. When done, move steaks to a plate and tent with foil so they stay warm.
5. Without cleaning the pan, drop in the butter. Once it melts (and starts to bubble a bit) toss in the minced garlic. Stir it up until it’s fragrant—about 30 seconds. Try not to burn it! (I did once and, whoa, bitter city.)
6. Pour in the heavy cream, scraping up yummy brown bits from the steak. Let it simmer gently (not boil—that’s a mess) for 2 minutes, stirring occasionally. This is where I usually sneak a taste. Or two.
7. Lower heat and whisk in the parmesan until it’s smooth and saucy—not gonna lie, sometimes it clumps if the cheese is too cold. Just keep stirring—it’ll melt.
8. Sprinkle in thyme and red pepper flakes now, if you want a gentle kick. Season with more salt and pepper till it’s your idea of perfect.
9. Put the steaks back in the pan for a minute, spooning sauce over the top. Or if your pan’s feeling crowded, just slather the sauce on after. Both ways work (I’ve tried both, can’t pick a favorite).
10. Serve right away with extra parmesan on top if you’re feeling generous.

Lived-And-Learned Notes

• If the cream sauce splits, a splash of milk and some vigorous whisking usually fixes it. No idea why, but it does.
• I once swapped parmesan for cheddar—meh, not my best move. The flavor just fights with the garlic.
  (But hey, curiosity, right?)
• Letting your steak rest, even just a bit, keeps that juice right where you want it. I used to be impatient and ended up with a beige puddle, so trust me on this!

What Else Could Work? (Variations I’ve Actually Tried)

• Swapped steak for skinless chicken breast—good, but not as over-the-top fancy. My brother actually prefers it (he’s weird about beef sometimes).
• Used rosemary instead of thyme. Makes it taste a bit more like a holiday, which I dig now and then.
• I tried tossing in spinach right at the end, but it got kind of mushy—maybe don’t do that (unless you like the texture of wilted salad).

What You’ll Want To Have (Equipment—Or Just Improvise!)

• Cast iron skillet—or any frying pan with attitude. I once used a roasting pan balanced over two burners; not ideal but it cooked.
• Sharp knife—for the garlic. Although I’ve bashed it with the bottom of a mug, in a pinch.
• Tongs (or, you know… a fork, though you’ll probably end up flinging hot steak across the kitchen like I did once… learned my lesson, mostly).

How To Store It (Though Ours Never Lasts Long)

Technically, leftovers keep in an airtight container in the fridge for up to 2 days. But honestly, in my house, it never lasts more than a day—I usually find someone sneaking a midnight steak sandwich with that leftover sauce (caught my son red-handed last week!).

How I Like To Serve This Steak (Maybe You’ll Steal My Style)

My favorite way: spooned over mashed potatoes with crispy green beans on the side and homemade bread to mop up the sauce. Or, sometimes, just pile slices on top of a big salad and feel like I’m winning at “healthy.” Oh! For special dinners, we use our funny fish-shaped plates—no reason, just tradition.

Steak Night Lessons (From My Own Oopsies)

• Don’t skimp on the steak’s resting time. I once tried to plate too fast… and all that savory juice just ran off. Sad trombone sound, really.
• If your pan is too hot, the garlic goes from golden to black in seconds. Easier to fix if you keep moving it; just don’t walk away.
• The parmesan melts smoother if you grate it yourself. Pre-shredded is kind of stubborn, but I’ve still used it.

What Folks Usually Ask Me (FAQs—Because I Get These!)

• “Can I use a different cut of steak?”
  Totally. Sirloin, NY strip, or even flat iron. Just watch cooking times ’cause thinner steaks zap fast.
• “Is there a way to make it gluten free?”
  Yep, the recipe as written is naturally gluten free. Unless you dunk it over pasta or bread, you’re solid.
• “What if I don’t have heavy cream?”
  Half-and-half works. Even whole milk in a pinch, though the sauce isn’t as rich. Tried Greek yogurt once—it looked weird but tasted okay, so experiment if you’d like.
• “How do I know when my steak is done?”
  Honestly, poke it. If it feels like the fleshy part of your thumb, it’s medium rare. Or just use a meat thermometer (I forget mine half the time, so I eyeball it).
• “Can I reheat leftovers?”
  Yes! Gently on the stove or in the microwave on low, or the sauce might separate (though mine never lasts long enough to chill, so can’t say much there!).

Well, that’s it. I hope you love it—feel free to tweak, mess up, and make it your own (I know I do). And let me know if you create a better version, because, let’s be real, I’m always chasing a new favorite steak recipe!

★★★★★ 4.30 from 33 ratings

Garlic Butter Steak With Parmesan Cream Sauce

yield: 2 servings

prep: 20 mins

cook: 20 mins

total: 40 mins

Juicy ribeye steaks seared to perfection and smothered in a luscious parmesan cream sauce with garlic and thyme. A simple yet decadent dinner perfect for steak lovers.

🖨️ Print Pin Recipe

Ingredients

• 2 ribeye steaks (about 1 inch thick, or whatever cut’s on sale—sirloin works fine, though my grandmother always insisted on bone-in if you can find it)
• 1 tablespoon olive oil (sometimes I just use regular vegetable oil, especially if I’m low on olive)
• 3 tablespoons unsalted butter (I’ve definitely used salted in a pinch; just go easy on adding salt later)
• 4 large garlic cloves, minced—honestly, I’ve tossed in pre-minced stuff when being lazy, not quite the same but still tasty
• 1/2 cup heavy cream (sometimes called double cream; my local shop always runs out, so half-and-half works but results are thinner)
• 1/2 cup grated parmesan cheese (I know the fancy stuff is better, but the pre-shredded bag is alright if that’s all you’ve got)
• 1 teaspoon fresh thyme leaves (dried thyme is okay, just use less—it’s potent!)
• Salt & freshly cracked black pepper (to taste—you know your crowd)
• Optional: pinch of red pepper flakes, for a bit of zing

Instructions

1. 1
   Take the steaks out and let them hang out at room temp for 20-30 minutes. (Seriously, makes a difference with juiciness. I used to skip this and always got cranky at dry steak.)
2. 2
   Pat the steaks dry with paper towels, then liberally season both sides with salt and pepper. If you’re in a hurry, just do a quick sprinkle, no big tragedy.
3. 3
   Heat a heavy skillet (cast iron is my fave, but any frying pan will do) over medium-high heat. Add olive oil and swirl so it covers the bottom.
4. 4
   Sear the steaks for about 3-4 minutes on each side or till they’re as rare or done as you like. I tend to go for medium-rare, but you do you. When done, move steaks to a plate and tent with foil so they stay warm.
5. 5
   Without cleaning the pan, drop in the butter. Once it melts (and starts to bubble a bit) toss in the minced garlic. Stir it up until it’s fragrant—about 30 seconds. Try not to burn it! (I did once and, whoa, bitter city.)
6. 6
   Pour in the heavy cream, scraping up yummy brown bits from the steak. Let it simmer gently (not boil—that’s a mess) for 2 minutes, stirring occasionally. This is where I usually sneak a taste. Or two.
7. 7
   Lower heat and whisk in the parmesan until it’s smooth and saucy—not gonna lie, sometimes it clumps if the cheese is too cold. Just keep stirring—it’ll melt.
8. 8
   Sprinkle in thyme and red pepper flakes now, if you want a gentle kick. Season with more salt and pepper till it’s your idea of perfect.
9. 9
   Put the steaks back in the pan for a minute, spooning sauce over the top. Or if your pan’s feeling crowded, just slather the sauce on after. Both ways work (I’ve tried both, can’t pick a favorite).
10. 10
    Serve right away with extra parmesan on top if you’re feeling generous.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 820 caloriescal

Protein: 51gg

Fat: 62gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 5gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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