Description
Elevate your dinner with this perfectly seared, juicy steak topped with a rich, creamy garlic sauce. This restaurant-quality dish is surprisingly simple to make at home, making it perfect for both special occasions and weeknight indulgence.
Ingredients
Scale
For the Steak:
- 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
For the Creamy Garlic Sauce:
- 2 tablespoons unsalted butter
- 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
-
Prepare the Steak:
- Pat the steaks dry with paper towels and season generously with salt and pepper on both sides.
- Heat a skillet over medium-high heat. Add olive oil and sear the steaks for 3-4 minutes per side for medium-rare, or adjust to your desired doneness.
- Add butter, smashed garlic cloves, and rosemary/thyme to the skillet. Spoon the melted butter over the steaks as they cook.
- Remove steaks from the skillet and let them rest for 5-7 minutes.
-
Make the Creamy Garlic Sauce:
- In the same skillet, reduce heat to medium and melt 2 tablespoons of butter. Add minced garlic and sauté for 1 minute until fragrant.
- Stir in heavy cream and bring to a simmer. Add Parmesan cheese, Dijon mustard, smoked paprika (if using), salt, and pepper. Stir until the sauce is smooth and slightly thickened.
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Assemble and Serve:
- Slice the steaks against the grain and serve them topped with the creamy garlic sauce. Pair with mashed potatoes, roasted vegetables, or a side salad.
Notes
- Let the steaks come to room temperature before cooking for even results.
- Adjust the sauce consistency by adding a splash of chicken broth or water if it becomes too thick.
- Use a meat thermometer for accuracy: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 600
- Sugar: 2g
- Sodium: 540mg
- Fat: 45g
- Saturated Fat: 22g
- Unsaturated Fat: 20g
- Trans Fat: 0.5 g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 170mg