Juicy Steak With Creamy Garlic Sauce (Printable)
Perfectly seared ribeye steaks topped with a rich, velvety garlic cream sauce. Ready in 30 minutes.
# What You'll Need:
→ Steak
01 - 2 ribeye steaks (8 oz each, 1-inch thick)
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp freshly ground black pepper
→ Creamy Garlic Sauce
05 - 2 tbsp unsalted butter
06 - 4 garlic cloves, minced
07 - 1/2 cup heavy cream
08 - 1/4 cup beef broth
09 - 1 tsp Dijon mustard
10 - 1/4 cup grated Parmesan cheese
11 - 1 tbsp chopped fresh parsley
12 - Salt and pepper to taste
# How to Make It:
01 - Remove steaks from refrigerator 30 minutes before cooking to reach room temperature. Pat dry thoroughly with paper towels.
02 - Generously season both sides of each steak with kosher 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 and just beginning to smoke.
04 - Add steaks to the hot pan and sear for 3-4 minutes per side for medium-rare doneness, or adjust time to your preference.
05 - Transfer steaks to a plate, cover loosely with aluminum foil, and let rest while preparing the sauce.
06 - Reduce heat to medium. Add butter to the same skillet and melt. Sauté minced garlic for 1 minute until fragrant, being careful not to burn.
07 - Pour in beef broth and scrape up all browned bits from the bottom of the pan with a wooden spoon.
08 - Stir in heavy cream and bring to a gentle simmer. Let cook for 2-3 minutes until slightly thickened.
09 - Add Dijon mustard and Parmesan cheese, stirring constantly until cheese is melted and sauce is smooth. Stir in parsley and season with salt and pepper to taste.
10 - Slice the rested steaks against the grain and arrange on plates. Spoon the creamy garlic sauce generously over the top and garnish with additional fresh parsley if desired.
# Expert Advice:
01 -
- The garlic cream sauce comes together in minutes but tastes like something from a fancy bistro
- Room temperature steaks and proper resting ensure juicy, perfectly cooked meat every single time
02 -
- Cold steaks seize up in a hot pan and cook unevenly, so the 30 minute rest period is actually crucial
- The sauce will thicken slightly as it stands off the heat, so do not reduce it too much in the pan
03 -
- Use an instant read thermometer to nail your preferred doneness every time without guesswork
- Never cut into the steak to check for doneness, all those precious juices will escape