Juicy, tender steak topped with a rich, creamy lemon Parmesan sauce—luxurious, cheesy, and quick to prepare. Perfect for an easy weeknight or special dinner.
I love steak, and this ribeye with lemon Parmesan cream sauce is one of my favorites. The sauce is creamy, cheesy, and brightened with fresh lemon. It’s slightly thick—ideal to spoon over mashed potatoes and steamed broccoli—but you can thin it with beef broth if you prefer a looser consistency. The whole meal comes together quickly and delivers big flavor.
Ingredients:
3 boneless ribeyes (about 1.5 lb total, value pack)
1 cup freshly grated Parmesan cheese
1 cup heavy whipping cream (add more to taste or to thin the sauce)
2 tbsp olive oil or vegetable oil
4 tbsp unsalted butter
1.5 tbsp fresh parsley, chopped
1–2 tbsp fresh lemon juice
1/2 tbsp lemon zest
Salt and freshly ground black pepper to taste
Optional: 1/4–1/2 cup beef broth to thin the sauce if desired.
Preheat your oven to 500°F and place a cast-iron or other heavy oven-proof skillet inside while it heats.
Pat the steaks dry, then drizzle both sides with olive or vegetable oil and season generously with salt and pepper. While the oven and skillet heat, make the sauce.
To prepare the sauce: combine the heavy cream, butter, and grated Parmesan in a saucepan over medium-high heat. Whisk frequently and cook about 2 minutes until the cheese melts and the sauce is smooth. Stir in the lemon juice and mix well. If you prefer a thinner sauce, add 1/4–1/2 cup beef broth a little at a time until you reach the desired consistency. Taste and season with salt and pepper. Keep warm.
When the oven and skillet are hot, remove the skillet using oven mitts and set it on the stovetop over medium-high heat. Keep the oven on at 500°F for finishing the steaks if desired.
For a great crust, the pan should be very hot and completely dry—do not add oil to the pan. Place the steaks in the skillet without overcrowding; leaving space preserves the pan temperature and promotes searing.
Most ribeyes are around 1–1¼ inches thick. Sear the steaks without moving them for 1–2 minutes per side to achieve a nice crust; this will leave them rare to medium-rare depending on thickness. Remove the steaks from the pan, tent loosely with foil, and rest for 2–3 minutes.
For more well-done steaks, return the cast-iron skillet to the oven and roast for about 3 minutes per side for medium-well. Add one to two minutes per side more for a firmer doneness, checking until you reach your preferred temperature. When the steaks are done, remove them and rest under foil for 2–3 minutes.
To serve, spoon the lemon Parmesan sauce into the skillet or a serving dish, return the steaks to the pan briefly to coat, or pour the sauce over the sliced steak. Garnish with chopped fresh parsley and lemon zest. Serve immediately with mashed potatoes, steamed broccoli, or your favorite sides.
Steak With Lemon Parmesan Cream Sauce
April Boller Wright
Ingredients
- 3 boneless ribeyes about 1.5 lb total
- 1 cup freshly grated Parmesan cheese
- 1 cup heavy whipping cream add more if needed
- 4 tbsp unsalted butter
- 1.5 tbsp fresh parsley, chopped
- 1-2 tbsp lemon juice
- 1/2 tbsp lemon zest
- Salt and pepper to taste
- Optional: 1/4–1/2 cup beef broth to thin sauce if needed
Instructions
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Place a cast-iron or other heavy oven-proof skillet in the oven and preheat to 500°F.
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While the oven heats, drizzle oil on both sides of the steaks and season with salt and pepper. Prepare the sauce next.
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In a saucepan over medium-high heat, combine heavy cream, butter, and Parmesan. Whisk frequently for about 2 minutes until smooth. Stir in lemon juice. If the sauce is too thick, add beef broth 1/4–1/2 cup to reach desired consistency. Season with salt and pepper to taste.
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Remove the hot skillet from the oven and place on the stovetop over medium-high heat. Keep the oven on at 500°F for finishing if needed.
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Ensure the skillet is very hot and dry—do not add oil. Place the steaks in the skillet without overcrowding to maintain heat and achieve a good sear.
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For steaks about 1–1¼ inches thick, sear 1–2 minutes per side for rare to medium-rare. Remove, tent with foil, and rest 2–3 minutes. For medium-well, transfer the skillet to the oven and cook about 3 minutes per side; add time as needed for desired doneness.
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Place the Parmesan sauce into the pan or serving dish, return the steak briefly to coat if you like, then garnish with parsley and lemon zest. Serve immediately.
Notes
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