Juicy Steak With Creamy Garlic Sauce (Printable)
Perfectly seared ribeye with rich, velvety garlic cream sauce. Ready in 30 minutes.
# What You'll Need:
→ Steak
01 - 2 ribeye steaks (each about 8 oz, 1-inch thick)
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp freshly ground black pepper
→ Creamy Garlic Sauce
05 - 2 tbsp unsalted butter
06 - 4 garlic cloves, minced
07 - 1/2 cup heavy cream
08 - 1/4 cup beef broth
09 - 1 tsp Dijon mustard
10 - 1/4 cup grated Parmesan cheese
11 - 1 tbsp chopped fresh parsley (plus extra for garnish)
12 - Salt and pepper, to taste
# Directions:
01 - Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat dry with paper towels.
02 - Season both sides of the steaks generously with salt and pepper.
03 - Heat olive oil in a large skillet (preferably cast iron) over high heat until shimmering.
04 - Add the steaks and sear for 3–4 minutes per side for medium-rare, or until desired doneness. Remove steaks from the pan, cover loosely with foil, and rest while making the sauce.
05 - Reduce the heat to medium. Add butter to the same skillet. Once melted, add minced garlic and sauté for 1 minute until fragrant.
06 - Pour in beef broth and scrape up any browned bits from the pan. Stir in heavy cream and bring to a gentle simmer.
07 - Add Dijon mustard and Parmesan cheese, stirring until the sauce is smooth and slightly thickened, about 2–3 minutes.
08 - Stir in chopped parsley and season with salt and pepper to taste.
09 - Slice the rested steaks and serve topped with the creamy garlic sauce. Garnish with additional parsley if desired.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like something from a steakhouse
- Perfect for when you want to feel fancy without actually trying that hard
02 -
- I once skipped the resting step and regretted it immediately—all those juices ran out onto the cutting board
- If your sauce seems too thick, add another splash of broth; too thin, let it simmer another minute
03 -
- Pat your steaks completely dry with paper towels before seasoning—water creates steam and ruins your crust
- Don't overcrowd the pan or the temperature drops and you end up boiling instead of searing