Sizzling Garlic Butter Steak with Velvety Parmesan Cream

Elle Cresswell

Sizzling Garlic Butter Steak with Velvety Parmesan Cream

Garlic Butter Steak with Parmesan Cream Sauce is the kind of dish that makes the kitchen smell unfairly good within minutes. A thick, beautifully seared steak hits a hot pan, forming that deep golden crust while the inside stays tender and juicy. Then comes the garlic butter — rich, fragrant, slightly nutty — melting over the steak and slipping into every crevice.

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Prep Time 10

Cook Time 20

Servings: 4 people

Course: Main Course

Ingredients Method Notes

Ingredients

4 ribeye steaks
Salt & freshly cracked black pepper
4 tbsp butter
4 cloves garlic minced
½ cup heavy cream
½ cup finely grated Parmesan
1 tbsp fresh parsley chopped

Method

Season your ribeyes generously with salt and pepper on both sides. Think confident, not cautious. These steaks deserve commitment.
Heat a large skillet over medium-high and drop in 2 tablespoons of butter. When it melts and starts bubbling (but not screaming), lay the steaks in gently. Let them cook undisturbed for 4–5 minutes. No poking. No fussing. Let that crust form like it means business.
Flip with tongs (never stab a steak — we’re not savages). Add the remaining butter and the minced garlic to the pan. As it melts, tilt the skillet and spoon that glorious garlicky butter over the steaks. Cook another 4–5 minutes for medium-rare — adjust if you like yours more dramatic.
Remove the steaks and let them rest for 5 minutes. Resting is not optional. This is where the juices redistribute and the steak becomes elite.
Now, lower the heat to medium. In the same skillet — because flavour lives there — pour in the heavy cream. Whisk like you mean it, scraping up those browned bits from the bottom. That’s not mess. That’s magic.
Add the finely grated Parmesan and whisk until the sauce thickens into silky decadence, about 3–4 minutes. Taste. Adjust salt and pepper. Trust your instincts.
Slice the steaks, plate them like you’re charging £38 for it, and drizzle that Parmesan cream sauce over the top. Finish with a scatter of fresh parsley for that “I casually know what I’m doing” flourish.
And just like that? Steakhouse energy. No reservation required

Let’s give this a little glow-up too

Not feeling ribeye? No drama. Swap it for sirloin, filet mignon, or whatever glorious cut is calling your name. This recipe is flexible — it’s here to support your steak choices, not judge them.
Garlic levels are entirely your business. Love a bold, punchy hit? Add more. Prefer a softer, mellow vibe? Dial it back. You are the CEO of your garlic destiny.
And for the full “I absolutely meant to make this” experience, serve it with buttery mashed potatoes, silky steamed greens, or both if you’re leaning into indulgence. That sauce deserves something to cling to.
Balanced? Maybe. Delicious? Absolutely.

Notes

If your cream starts bubbling like it’s auditioning for a hot tub commercial, your pan’s too enthusiastic. That’s your cue to dial it down. Butter taps out around 175°C, so you want the pan confidently hot — not full dragon mode.

And don’t forget: steak is dramatic. Pull it a few degrees before your target temp because carry-over cooking will nudge it up while it rests like the diva it is.

Grate your Parmesan with a fine grater — snowstorm texture, not gravel driveway. It melts smoother and slips into the sauce like it belongs there.

Garlic? If you toss it in early, it’ll brown fast and go nutty-sweet. Want it milder? Fish it out before it turns into crispy confetti.

And when checking steak doneness, slide the thermometer probe in from the side — not straight down from the top. It’s like sneaking in through the side door for a more honest reading.

Basically: control the heat, respect the butter, finesse the cheese, and treat your steak like royalty.