Tender Steak in Creamy Garlic Sauce

This dish features beautifully seared ribeye steaks finished with a luxurious Creamy Garlic Sauce, prepared in the same skillet to capture every bit of flavorful fond left behind.

Juicy Ribeye Steaks with Creamy Garlic Sauce

Ingredients

Ingredient	Quantity
Ribeye steaks (about 1-inch thick)	2
Salt and black pepper	To taste
Olive oil	2 tablespoons
Butter, divided	3 tablespoons
Garlic, minced	6 cloves
Heavy cream	1 cup
Beef broth	½ cup
Freshly grated Parmesan cheese	¼ cup
Italian seasoning	1 teaspoon
Fresh parsley, chopped	For garnish

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Instructions

Step 1: Prepare the Steaks

Remove the steaks from the refrigerator about 30 minutes before cooking to allow them to come to room temperature.
Pat them dry thoroughly with paper towels, then season generously with salt and freshly ground black pepper.

Step 2: Sear the Steaks

Heat a heavy skillet—cast iron is ideal—over medium-high heat.
Add the olive oil along with 1 tablespoon of butter. Once the pan is hot and the fat is shimmering, add the steaks carefully.
Sear for 4–5 minutes per side for medium-rare, adjusting the time to reach your desired doneness.
Transfer the steaks to a plate.

Step 3: Let the Steaks Rest

Loosely tent the steaks with foil and allow them to rest for 5–10 minutes while the sauce is prepared.

Step 4: Make the Creamy Garlic Sauce

Reduce the heat to medium and add the remaining 2 tablespoons of butter to the same skillet.
Add the minced garlic and sauté for about 30 seconds, just until fragrant—avoid browning.
Pour in the beef broth, scraping the bottom of the pan to release the browned bits.
Stir in the heavy cream, Parmesan cheese, and Italian seasoning.
Let the sauce simmer gently for a few minutes, stirring occasionally, until thick and creamy.

Step 5: Bring It All Together

Return the rested steaks to the skillet and spoon the sauce over them.
Let the steaks warm in the sauce for 1–2 minutes, allowing them to absorb even more flavor.

Step 6: Serve

Transfer the steaks to plates, drizzle with additional sauce, and finish with a sprinkle of fresh parsley.
Serve immediately while hot and enjoy every bite.