Juicy Steak with Creamy Garlic Sauce
This Juicy Steak with Creamy Garlic Sauce features tender, seared Ribeye steaks blanketed in a rich, garlic-infused Parmesan cream sauce. Pan-seared to develop a flavorful golden crust, the steaks rest while the savory pan drippings are deglazed into a smooth, restaurant-quality sauce.
ADVERTISEMENT
Juicy Steak with Creamy Garlic Sauce
Ingredients:
| Ingredient | Quantity |
| Ribeye steaks (about 1 inch thick) | 2 |
| Salt and freshly cracked black pepper | to taste |
| Olive oil | 2 tablespoons |
| Unsalted butter (divided) | 3 tablespoons |
| Garlic, finely minced | 6 cloves |
| Heavy whipping cream | 1 cup |
| Beef broth (low sodium preferred) | 1/2 cup |
| Freshly grated Parmesan cheese | 1/4 cup |
| Italian seasoning | 1 teaspoon |
| Fresh parsley, finely chopped | for garnish |
Step-By-Step Directions:
-
Prep your steaks: Remove the steaks from the refrigerator 30 minutes before cooking. Pat both sides completely dry with paper towels and season generously with salt and pepper.
-
Sear the steaks: Heat olive oil and 1 tablespoon of butter in a heavy cast-iron skillet over medium-high heat. Once smoking hot, add the steaks and cook undisturbed for 4 to 5 minutes per side for medium-rare.
-
Rest the meat: Transfer the cooked steaks to a plate and tent loosely with foil while preparing the sauce.
-
Build the sauce base: Lower heat to medium and add the remaining 2 tablespoons of butter to the skillet. Add the minced garlic and sauté for 30 seconds until fragrant. Pour in the beef broth, scraping the bottom of the pan to release the flavorful browned bits.
-
Simmer and thicken: Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Simmer gently for 3 to 4 minutes, stirring occasionally, until the sauce thickens.
-
Combine and serve: Return the rested steaks and their accumulated juices to the skillet. Spoon the creamy sauce over top and let warm for 1 minute. Serve garnished with freshly chopped parsley.
