Juicy Steak with Creamy Garlic Sauce
This Juicy Steak with Creamy Garlic Sauce sears thick ribeyes in a hot cast-iron skillet for a caramelized crust before bathing them in a rich garlic cream sauce. Deglazed with beef broth and simmered with heavy cream, Parmesan, and Italian seasoning, this restaurant-quality steak dish delivers maximum flavor straight from the pan.
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Juicy Steak with Creamy Garlic Sauce
Ingredients:
| Ingredient | Quantity |
| Ribeye steaks (1 inch thick) | 2 |
| Salt and 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) | 1/2 cup |
| Freshly grated Parmesan cheese | 1/4 cup |
| Italian seasoning | 1 teaspoon |
| Fresh parsley, finely chopped | for garnish |
Step-By-Step Directions:
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Prep steaks: Bring the ribeye steaks to room temperature for 30 minutes. Pat dry with paper towels and season generously on both sides with salt and black pepper.
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Sear steaks: Heat olive oil and 1 tablespoon of butter in a heavy cast-iron skillet over medium-high heat until smoking hot. Sear the steaks for 4 to 5 minutes per side for medium-rare, then transfer to a plate and tent loosely with foil to rest.
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Sauté garlic: Reduce the heat to medium and melt the remaining 2 tablespoons of butter in the skillet. Add the minced garlic and sauté for 30 seconds until fragrant.
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Deglaze pan: Pour in the beef broth and scrape up the browned bits stuck to the bottom of the pan using a wooden spoon.
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Simmer sauce: Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Simmer gently for 3 to 4 minutes until the sauce thickens into a creamy consistency.
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Combine and serve: Return the rested steaks and their juices to the skillet, spooning the creamy sauce over top to reheat for 1 minute. Garnish with chopped fresh parsley and serve warm.
