Description
A delicious and creamy garlic sauce served over perfectly seared ribeye or strip steaks.
Ingredients
Scale
- 2 ribeye or strip steaks
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter (divided)
- 4 garlic cloves, minced
- 1/2 cup beef broth
- 3/4 cup heavy cream
- 1/4 cup grated parmesan cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Pat steaks dry with paper towels and season both sides with salt and pepper.
- Heat olive oil in a cast iron skillet over medium-high heat.
- Sear steaks for 3-4 minutes per side or until desired doneness.
- Add 1 tablespoon butter in the last minute of cooking and baste steaks.
- Remove steaks and let them rest on a plate.
- In the same skillet, reduce heat to medium and melt remaining 1 tablespoon of butter.
- Add minced garlic and sauté for 1 minute until fragrant.
- Pour in beef broth and deglaze the pan, scraping up browned bits.
- Stir in heavy cream and bring to a gentle simmer for 3-4 minutes.
- Add grated parmesan and stir until smooth and thickened.
- Season sauce with additional salt and pepper if needed.
- Slice the rested steak and spoon creamy garlic sauce over the top.
- Garnish with fresh parsley and serve immediately.
Notes
- For optimal flavor, choose steaks with good marbling.
- Let the steaks rest for at least 5 minutes before slicing to retain juices.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 steak with sauce