Juicy Steak With Creamy Garlic (Printable)
Perfectly seared ribeye steaks smothered in a rich, velvety garlic cream sauce. Ready in 30 minutes for an impressive dinner.
# What You’ll Need:
→ Steak
01 - 2 ribeye steaks, each 8 oz, 1-inch thick
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
→ Creamy Garlic Sauce
05 - 2 tablespoons unsalted butter
06 - 4 garlic cloves, minced
07 - 1/2 cup heavy cream
08 - 1/4 cup beef broth
09 - 1 teaspoon Dijon mustard
10 - 1/4 cup grated Parmesan cheese
11 - 1 tablespoon chopped fresh parsley
12 - Salt and pepper to taste
# Steps:
01 - Remove steaks from refrigerator 30 minutes before cooking to reach room temperature. Pat completely dry with paper towels.
02 - Generously season both sides of each steak with salt and freshly ground black pepper, pressing the seasoning into the meat.
03 - Heat olive oil in a large cast iron skillet over high heat until shimmering. Add steaks and sear for 3 to 4 minutes per side for medium-rare doneness.
04 - Transfer steaks to a plate, cover loosely with aluminum foil, and let rest while preparing the sauce.
05 - Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and sauté for 1 minute until fragrant.
06 - Pour in beef broth and scrape up any browned bits from the bottom of the pan with a wooden spoon.
07 - Stir in heavy cream and bring to a gentle simmer. Let cook for 2 minutes until slightly thickened.
08 - Add Dijon mustard and Parmesan cheese, stirring constantly until smooth and thickened, about 2 to 3 minutes.
09 - Stir in chopped parsley and season with salt and pepper to taste.
10 - Slice the rested steaks against the grain. Serve immediately topped with creamy garlic sauce and garnished with additional fresh parsley if desired.
# Expert Advice:
01 -
- The sauce uses every bit of flavor left in the pan, so nothing goes to waste
- It transforms a simple steak dinner into something that feels like a restaurant splurge
- The whole meal comes together in under 30 minutes but tastes like you spent hours
02 -
- Dry steaks sear better, so do not skip the paper towel step or you will steam instead of crust
- Letting the meat rest is non-negotiable, cutting too early spills all the juices onto your cutting board
- The sauce will thicken quickly as it cools, so remove it from heat when it still looks slightly thinner than you want
03 -
- A splash of white wine after the garlic adds brightness that cuts through the cream
- Grate fresh Parmesan yourself for the smoothest sauce texture