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Steak With Lemon Parmesan Cream Sauce

Juicy, tender steak with a rich and creamy, cheesy luxurious lemon Parmesan cream sauce! An easy and quick dinner!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author April Boller Wright

Ingredients

  • 3 boneless ribeyes 1.5 lb 3 per pack, value pack
  • 1 cup freshly grated Parmesan cheese
  • 1 cup heavy whipping cream add more if needed
  • 4 tbsp unsalted butter
  • 1.5 tbsp fresh parsley
  • 1-2 tbsp lemon juice
  • 1/2 tbsp lemon zest
  • salt and pepper for taste
  • **1/2 cup beef broth optional See notes below.

Instructions

  • Place a cast iron or any heavy duty oven-proof skillet in the oven then set the oven to 500 degrees Fahrenheit.
  • While the oven heats up, drizzle vegetable oil or olive oil on both sides of the steak then season with salt and pepper.  Next, start on the sauce.
  • Add the heavy whipping cream, butter, Parmesan cheese  in a sauce pan over medium high heat. Cook, whisking frequently about 2 minutes. Add the lemon juice mix well. If you need to make the sauce thinner add beef broth to the sauce (see notes in the actual recipe below).  Season with salt and pepper for taste.Season with salt and pepper for taste. 
  • Remove the skillet from the oven and place it on the stove over medium high heat. Do not turn off the oven. Keep it on 500 degrees Fahrenheit. 
  • Make sure the pan is very hot so that you can achieve a really great crust on the steak. Do not oil the pan at all. The pan must be dry. Place the steaks on the dry skillet but do not overcrowd your pan or the temperature of the pan will decrease fast. 
  • Most ribeye steaks are usually 1 1/4 inch thick, or no less than an inch thick, so you'll want to cook each steak without moving it around for 1-2 minutes on each side. If you like your steak rare then it's done.  Remove it from the pan, cover loosely with foil and set to the side to rest for 2-3 minutes.
  • If you want your steak to cook longer, place the cast iron pan back into the oven. For medium well, cook the steaks in the oven for 3 minutes on each side. Remove from the pan and cover loosely in foil for 2-3 minutes. If you want them well done then add a minute or two to each sides or longer depending on your desired doneness.
  • Add the Parmesan sauce into the pan you used to cook the steak then add the steak. Garnish with fresh parsley and the lemon zest. Serve immediately.

Notes

I didn't add beef broth to this recipe because I like the sauce for this recipe a bit thicker to because I mix it with mashed potatoes but if you need to make the sauce thinner, you can thin it out by adding 1/4-1/2 cup of beef broth to the sauce. Add more if needed.