Description
This Steak with Creamy Garlic Sauce is a restaurant-quality dish made easily at home. A perfectly seared ribeye is smothered in a rich, velvety garlic sauce with hints of butter, Parmesan, and Dijon mustard. It’s an elegant yet simple recipe that’s perfect for a special occasion or a comforting dinner.
Ingredients
Scale
For the Steak:
- 2 ribeye steaks
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
For the Creamy Garlic Sauce:
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 cup beef broth
- 1 tsp Dijon mustard
- 1 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 1 tbsp fresh parsley, chopped
Instructions
1. Prepare the Steak
- Season ribeye steaks generously with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the steaks for 3-5 minutes per side, depending on your desired doneness:
- Rare: 120-125°F
- Medium-rare: 130-135°F
- Medium: 140-145°F
- Medium-well: 150-155°F
- Remove steaks from the pan, cover with foil, and let rest while making the sauce.
2. Make the Creamy Garlic Sauce
- In the same skillet, reduce heat to medium and add butter.
- Sauté garlic for 30 seconds until fragrant.
- Pour in beef broth and Dijon mustard, scraping up browned bits from the pan.
- Stir in heavy cream and Parmesan cheese. Simmer for 2-3 minutes until thickened.
- Add chopped parsley, then season with salt and pepper to taste.
3. Serve & Enjoy
- Return the steaks to the skillet and spoon sauce over the top.
- Serve with mashed potatoes, roasted veggies, or a fresh salad.
Notes
- For Extra Flavor: Add a splash of white wine when deglazing the pan.
- Thicker Sauce: Simmer for an additional 2-3 minutes or add 1 tsp cornstarch mixed with 1 tbsp water.
- Best Steak Cuts for This Recipe: Besides ribeye, try sirloin, filet mignon, or New York strip.
