Description
A delicious ribeye steak recipe topped with a creamy Parmesan sauce.
Ingredients
Scale
- 4 pieces ribeye steaks (about 1-inch thick, 8 oz each)
- to taste Salt
- to taste Pepper
- 4 tablespoons butter
- 4 cloves garlic (minced)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese (freshly grated)
- 1 tablespoon fresh parsley (chopped, for garnish)
Instructions
- Pat the ribeye steaks dry with paper towels and season evenly with salt and pepper on both sides.
- Heat a large skillet over medium-high heat for 3 to 4 minutes, then add 2 tablespoons of butter.
- Once the butter is melted and bubbling, add the steaks to the skillet and cook undisturbed for 4 to 5 minutes to develop a golden-brown crust.
- Flip the steaks using tongs, add the remaining 2 tablespoons of butter and minced garlic to the skillet, and cook for an additional 4 to 5 minutes for medium-rare, spooning the garlicky butter over the steaks.
- Remove the steaks from the skillet to a clean plate and let them rest for 5 minutes.
- In the same skillet, lower the heat to medium and add the heavy cream, whisking continuously to scrape up all the browned bits from the bottom.
- Add the grated Parmesan cheese to the skillet and whisk until the sauce is thickened, about 3 to 4 minutes.
- Taste the sauce and season with salt and pepper as needed.
- Slice the steaks against the grain, plate them, and drizzle the Parmesan cream sauce over the top.
- Garnish with chopped parsley.
Notes
- For best results, use fresh ingredients.
- Adjust cooking time based on desired steak doneness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 650
- Sugar: 1g
- Sodium: 600mg
- Fat: 50g
- Saturated Fat: 25g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 140mg