Go Back
Garlic butter steak with Parmesan cream sauce on a white plate with fresh parsley

Garlic Butter Steak with Parmesan Cream Sauce

A rich, restaurant-quality steak dinner made in one skillet with a velvety garlic Parmesan cream sauce. Ready in 30 minutes.
Print Recipe Save to My Pins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ribeye or New York strip steaks about 1 inch thick, brought to room temperature 30 minutes before cooking
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter divided
  • 5 cloves garlic minced
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly cracked
  • 0.5 tsp smoked paprika
  • 1 cup heavy cream full-fat recommended
  • 0.75 cup Parmesan cheese freshly grated, not pre-shredded
  • 1 tsp Dijon mustard
  • 0.5 tsp Italian seasoning
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Cast iron skillet or heavy-bottomed pan
  • Meat thermometer
  • Tongs
  • Wooden spoon or silicone spatula

Method
 

  1. Pat steaks completely dry on both sides with paper towels. Season generously with salt, cracked black pepper, and smoked paprika.
  2. Heat a cast iron skillet over high heat for about 2 minutes until very hot. Add olive oil and 1 tbsp butter. Once the butter foams, add the steaks and sear without moving for 3 to 4 minutes per side. Target internal temp: pull at 125F for medium-rare (rises to 130F while resting).
  3. In the last 60 seconds of cooking, add 1 tbsp butter and minced garlic to the pan. Tilt and continuously baste the steaks with the foaming garlic butter. Transfer to a cutting board and rest for 5 full minutes.
  4. Reduce heat to medium. Add the remaining 1 tbsp butter to the skillet. Pour in heavy cream and stir, scraping up all the browned bits from the bottom of the pan.
  5. Stir in Dijon mustard and Italian seasoning. Simmer for 2 to 3 minutes until the sauce coats the back of a spoon. If it thickens too fast, add a small splash of cream. Remove from heat and stir in Parmesan until smooth. Adjust salt to taste.
  6. Plate the rested steaks, spoon the Parmesan cream sauce generously over the top, garnish with fresh parsley, and serve immediately.

Notes

Always use freshly grated Parmesan — pre-shredded can make the sauce grainy. Let steaks rest at room temperature for 30 minutes before cooking for the most even sear and crust. Store steak and sauce separately for up to 3 days refrigerated. Reheat sauce gently over low heat with a splash of cream.