Description
A perfectly seared ribeye steak topped with a creamy garlic sauce, merging rich flavors with a luxurious texture for an unforgettable dining experience.
Ingredients
Scale
- 2 ribeye steaks (about 1 inch thick)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 garlic cloves, smashed
- 2 sprigs fresh rosemary or thyme
- Salt and black pepper, to taste
- 2 additional tablespoons unsalted butter (for the sauce)
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
- 1/4 teaspoon smoked paprika (optional)
Instructions
- Pat the steaks dry with paper towels. Season them generously with salt and black pepper on both sides.
- Heat a skillet over medium-high heat and add olive oil. Sear the steaks for 3-4 minutes on each side for medium-rare doneness.
- Add butter, smashed garlic cloves, and rosemary or thyme to the skillet. Baste the steaks with the melted butter.
- Remove the steaks from the skillet and allow them to rest for 5-7 minutes.
- In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for about 1 minute.
- Stir in the heavy cream and bring to a gentle simmer. Add grated Parmesan cheese, Dijon mustard, smoked paprika (if using), and season with salt and pepper. Stir until the sauce is smooth and slightly thickened.
- Slice the rested steaks against the grain and plate them. Spoon the creamy garlic sauce over the steak.
Notes
Store leftovers in airtight containers. Steak lasts for 3-4 days in the refrigerator, while the sauce is best used within 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 500mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg
Keywords: steak, ribeye, garlic sauce, creamy sauce, restaurant-quality