Garlic Butter Steak with Cream Sauce
A delicious combination of tender steak and a rich, creamy garlic butter sauce, perfect for a hearty dinner.
Equipment
- 1 Skillet heavy-bottomed
- 1 Mixing Bowl medium
- 1 Whisk
Ingredients
Steak
- 2 ribeye steaks about 1 inch thick
- Salt and pepper to taste
Garlic Butter
- 1/2 cup unsalted butter
- 4 cloves garlic minced
- 2 tbsp fresh parsley chopped
Cream Sauce
- 1 cup heavy cream
- 1/2 cup beef broth
- 1/2 cup Parmesan cheese grated
Instructions
Preparation
- Pat the ribeye steaks dry with paper towels. Season generously with salt and pepper on both sides. Let them sit at room temperature for 15 minutes.
- Heat a heavy-bottomed skillet over high heat until smoking. Add the steaks and sear for 3-4 minutes on each side for medium-rare, or until desired doneness is reached. Remove from the skillet and let rest.
Garlic Butter
- In the same skillet, reduce the heat to medium. Add the butter and allow it to melt. Stir in the minced garlic and cook until fragrant, about 1 minute. Add the parsley and mix well.
Cream Sauce
- Add the heavy cream and beef broth to the skillet with the garlic butter. Bring to a gentle simmer, stirring occasionally, then add the grated Parmesan. Continue to cook until the sauce thickens, about 5 minutes.
Serving
- Return the steaks to the skillet to soak up some of the sauce. Serve immediately, drizzled with extra cream sauce and garnished with more parsley, if desired.
Storage
- Store any leftover steak and sauce in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over low heat, adding a splash of cream to the sauce if needed.
Notes
Pro Tips: Ensure the skillet is hot before searing for best results. Ingredient Substitutions: Use coconut cream for a dairy-free version. How to Serve: Pair with mashed potatoes or a fresh salad. Storage & Freshness: Keep in an airtight container for up to 3 days. Make-Ahead Tips: Prepare the sauce in advance and reheat before serving.