Ingredients
For the Steak:
2 ribeye steaks (about 1 inch thick)
2 tablespoons olive oil
2 tablespoons unsalted butter
2 garlic cloves, smashed
2 sprigs fresh rosemary or thyme
Salt and black pepper, to taste
For the Creamy Garlic Sauce:
2 tablespoons unsalted butter
4 garlic cloves, minced
1 cup heavy cream
1/4 cup Parmesan cheese, grated
1 teaspoon Dijon mustard
Salt and black pepper, to taste
1/4 teaspoon smoked paprika (optional)
Instructions
1. Pat the steaks dry with paper towels and season generously with salt and pepper on both sides.
2. Heat a skillet over medium-high heat. Add olive oil and sear the steaks for 3–4 minutes per side for medium-rare or to desired doneness.
3. Add butter, smashed garlic cloves, and rosemary or thyme to the skillet. Spoon the melted butter over the steaks as they cook.
4. Remove the steaks from the skillet and let them rest for 5–7 minutes.
5. In the same skillet, reduce heat to medium and melt 2 tablespoons of butter. Add minced garlic and sauté for 1 minute until fragrant.
6. Stir in the heavy cream and bring to a simmer. Add Parmesan cheese, Dijon mustard, smoked paprika (if using), salt, and pepper. Cook until the sauce is smooth and slightly thickened.
7. Slice the steaks against the grain and top with the creamy garlic sauce. Serve with mashed potatoes, roasted vegetables, or a fresh side salad.
Notes
Let steaks come to room temperature before cooking for the best sear.
Add a splash of broth or water if the sauce thickens too much.
Use a meat thermometer for accuracy: 130°F for medium-rare, 140°F for medium.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2
- Sodium: 540
- Fat: 45
- Saturated Fat: 22
- Unsaturated Fat: 20
- Trans Fat: 0.5
- Carbohydrates: 6
- Fiber: 0
- Protein: 42
- Cholesterol: 170