Juicy Steak Creamy Garlic Sauce (Print-Friendly Recipe)
Seared steak with creamy garlic sauce for a flavorful, satisfying main. Quick, easy, and perfect for any occasion.
# Ingredients List:
→ Steak
01 -
2 ribeye steaks, each approximately 1 inch thick
02 -
2 tablespoons olive oil
03 -
2 tablespoons unsalted butter
04 -
2 garlic cloves, smashed
05 -
2 sprigs fresh rosemary or fresh thyme
06 -
Salt, to taste
07 -
Black pepper, freshly ground, to taste
→ Creamy Garlic Sauce
08 -
2 tablespoons unsalted butter
09 -
4 garlic cloves, minced
10 -
1 cup heavy cream
11 -
1/4 cup Parmesan cheese, grated
12 -
1 teaspoon Dijon mustard
13 -
Salt, to taste
14 -
Black pepper, freshly ground, to taste
15 -
1/4 teaspoon smoked paprika (optional)
# How to Make It:
01 -
Pat the ribeye steaks dry with paper towels. Generously season both sides with salt and freshly ground black pepper.
02 -
Heat a heavy skillet over medium-high heat. Add olive oil and, once hot, lay in the steaks. Sear for 3 to 4 minutes per side for medium-rare, or adjust timing for desired doneness.
03 -
Reduce the heat. Add 2 tablespoons of butter, smashed garlic cloves, and rosemary or thyme sprigs to the pan. Spoon the melted butter over the steaks as they finish cooking.
04 -
Transfer the steaks to a plate and allow them to rest for 5 to 7 minutes, tented loosely with foil.
05 -
In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
06 -
Stir in heavy cream and bring to a gentle simmer. Add grated Parmesan cheese, Dijon mustard, optional smoked paprika, salt, and black pepper. Stir until smooth and slightly thickened.
07 -
Slice the steaks against the grain. Arrange on serving plates and spoon over the creamy garlic sauce. Accompany with your choice of sides such as mashed potatoes, roasted vegetables, or salad.
# Extra Information:
01 -
Let the steaks come to room temperature before cooking for more even results.
02 -
If the sauce becomes too thick, thin with a splash of chicken broth or water.
03 -
For doneness accuracy, use a meat thermometer: 130°F for medium-rare, 140°F for medium.