Description
Indulge in the ultimate comfort food with this Steak with Creamy Garlic Sauce recipe. Perfectly seared ribeye steaks are topped with a rich, velvety garlic sauce for a restaurant-quality meal at home. Whether it’s a special dinner or a hearty weeknight meal, this dish is sure to impress.
Ingredients
- 2 ribeye steaks (about 1 inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup beef broth
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
Prepare the Steaks:
- Remove the steaks from the fridge and let them sit at room temperature for about 30 minutes.
- Pat the steaks dry with paper towels and season generously with salt and black pepper on both sides.
Sear the Steaks:
- Heat a cast iron skillet or heavy-bottomed pan over high heat until very hot.
- Add olive oil and 2 tablespoons of butter to the skillet.
- Once the butter melts and sizzles, add the steaks. Sear for about 3-4 minutes per side for medium-rare (adjust for desired doneness).
- Use tongs to hold the steaks on their sides and sear the edges for about 1-2 minutes.
- Remove the steaks from the skillet, place them on a plate, tent with foil, and let them rest.
Make the Creamy Garlic Sauce:
- Reduce the skillet heat to medium and add the remaining 2 tablespoons of butter.
- Sauté the minced garlic for about 1 minute until fragrant.
- Pour in the heavy cream and beef broth, stirring to combine.
- Whisk in Parmesan cheese and Dijon mustard, allowing the sauce to simmer for 5-7 minutes until slightly thickened.
- Season with salt and black pepper to taste.
Serve the Steaks:
- Place the rested steaks on serving plates.
- Spoon the creamy garlic sauce over the steaks, letting it cascade down the sides.
- Garnish with fresh parsley, if desired.
Notes
- Steak Doneness Guide: Use a meat thermometer: Rare (125°F/52°C), Medium-Rare (135°F/57°C), Medium (145°F/63°C), Well-Done (160°F/71°C).
- Storage: Keep leftovers in airtight containers in the fridge for up to 3 days.
- Reheating: Warm steak in a 250°F (120°C) oven; gently reheat sauce on low heat, adding broth or cream if needed.
- Variations: Swap ribeye for sirloin, filet mignon, or New York strip; add fresh thyme or rosemary for extra flavor; stir in red pepper flakes for heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American, Steakhouse
