Description
Perfectly seared ribeye steaks served with a rich, velvety garlic Parmesan cream sauce, creating an elegant yet easy-to-make restaurant-quality meal in just 30 minutes.
Ingredients
Scale
- 2 ribeye steaks (1 inch thick)
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 6 garlic cloves (2 smashed, 4 minced)
- 2 sprigs fresh rosemary or thyme
- Salt and black pepper to taste
- 1 cup heavy cream
- 1/4 cup Parmesan cheese, freshly grated
- 1 teaspoon Dijon mustard
- 1/4 teaspoon smoked paprika (optional)
Instructions
- Pat steaks dry with paper towels and season generously with salt and pepper on both sides.
- Heat olive oil in a skillet over medium-high heat. When hot, add steaks and sear for 3-4 minutes per side for medium-rare.
- In the last minute of cooking, add 2 tablespoons butter, smashed garlic cloves, and herbs. Spoon melted butter over steaks continuously.
- Remove steaks from skillet and let rest for 5-7 minutes.
- Reduce heat to medium. Add remaining 2 tablespoons butter to the same skillet. Sauté minced garlic for 1 minute until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, Dijon mustard, and smoked paprika (if using). Cook for 3-5 minutes until sauce thickens.
- Slice steaks against the grain and serve drizzled with the creamy garlic sauce.
Notes
- Let steaks come to room temperature before cooking for even searing.
- Use a meat thermometer for perfect doneness (130°F for medium-rare).
- Don’t overcrowd the pan to ensure proper browning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 790
- Sugar: 3g
- Sodium: 420mg
- Fat: 68g
- Saturated Fat: 35g
- Unsaturated Fat: 28g
- Trans Fat: 2g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 210mg