Ingredients
2 ribeye or New York strip steaks (1–1.5 inches thick, about 8–10 oz each)
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil
4 tablespoons unsalted butter, divided
4 cloves garlic, minced (divided)
1 tablespoon fresh parsley, chopped
For the Parmesan Cream Sauce:
1 tablespoon unsalted butter
2 cloves garlic, minced
1/2 cup beef or chicken broth
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
Salt and black pepper to taste
Instructions
1. Remove steaks from refrigerator 30 minutes before cooking. Pat completely dry and season generously with salt and pepper.
2. Heat a large cast-iron skillet over high heat and add olive oil.
3. Sear steaks for 3–5 minutes per side until a deep golden crust forms and desired doneness is reached.
4. Transfer steaks to a plate and let rest.
5. Reduce heat to medium and add 2 tablespoons butter to the skillet.
6. Add half of the minced garlic and sauté for 30 seconds until fragrant.
7. Return steaks to the pan briefly and baste with garlic butter for 1 minute, then remove again to rest.
8. In the same skillet, add 1 tablespoon butter and remaining garlic, sautéing briefly.
9. Pour in broth to deglaze the pan, scraping up browned bits, and simmer for 2–3 minutes.
10. Add heavy cream and simmer gently until slightly thickened.
11. Remove from heat and whisk in Parmesan cheese until smooth; season to taste.
12. Slice steak against the grain, spoon sauce over top, garnish with parsley, and serve immediately.
Notes
Always let steak rest before slicing to retain juices.
Use freshly grated Parmesan for a smooth sauce texture.
Avoid high heat when adding garlic to prevent burning.
Store leftovers in separate airtight containers in the refrigerator for up to 3 days and reheat gently over low heat.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 730
- Sugar: 2g
- Sodium: 540mg
- Fat: 59g
- Saturated Fat: 29g
- Unsaturated Fat: 26g
- Trans Fat: 1g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 48g
- Cholesterol: 210mg