Indulging in a juicy steak with creamy garlic sauce is a culinary experience that brings comfort and sophistication to your dining table. This dish not only satisfies your steak cravings but also elevates your meal with its rich and flavorful sauce, making it perfect for any occasion, from family dinners to special gatherings.
Ingredients
Scale:
2 ribeye steaks (1 inch thick, about 1 lb each)
Salt and black pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1/2 cup beef broth
1 teaspoon Dijon mustard
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Instructions
Remove the steaks from the refrigerator at least 30 minutes before cooking to bring them to room temperature. Season both sides generously with salt and black pepper.
In a large skillet, heat the olive oil over medium-high heat.
Add the steaks to the pan. Cook for 4-5 minutes on each side for medium-rare, or until a nice crust forms. Use a meat thermometer to check for an internal temperature of 130°F (54°C) for medium-rare.
In the last minute of cooking, add the butter to the pan. Spoon the melted butter over the steaks continuously.
Once cooked to your liking, transfer the steaks to a plate and cover loosely with aluminum foil. Allow them to rest for at least 5-10 minutes.
In the same skillet, reduce the heat to medium. Add the minced garlic and sauté until fragrant, about 1 minute.
Pour in the beef broth and scrape any browned bits from the pan. Allow it to simmer for 2-3 minutes, then reduce the heat to low and stir in the heavy cream and Dijon mustard.
Allow the sauce to simmer gently, stirring occasionally, until it thickens slightly, about 5 minutes. Add the grated Parmesan cheese and stir until melted and creamy.
Slice the rested steaks against the grain and arrange them on a serving platter. Drizzle the creamy garlic sauce generously over the top.
