Description
A delicious and juicy pan-fried ribeye steak served with a rich and creamy garlic sauce. This dish combines perfectly seared steaks with a flavorful sauce made from butter, garlic, cream, Parmesan cheese, and Dijon mustard, garnished with fragrant herbs. Ideal for a comforting and elegant meal.
Ingredients
Units
Scale
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
- Prepare the Steak: Pat the steaks dry with paper towels and season generously with salt and pepper on both sides to enhance flavor and promote a good sear.
- Sear the Steaks: Heat a skillet over medium-high heat and add olive oil. Sear the steaks for 3-4 minutes per side for medium-rare doneness, adjusting cooking time for your preferred doneness.
- Butter Basting: Add butter, smashed garlic cloves, and rosemary or thyme to the skillet. Tilt the pan and spoon the melted butter over the steaks continuously as they cook to infuse extra flavor and keep them juicy.
- Rest the Steaks: Remove the steaks from the skillet and let them rest for 5-7 minutes to allow juices to redistribute, ensuring a tender bite.
- Make the Creamy Garlic Sauce: In the same skillet, reduce heat to medium and melt 2 tablespoons of butter. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Simmer the Sauce: Stir in heavy cream and bring to a gentle simmer. Add grated Parmesan cheese, Dijon mustard, smoked paprika (if using), salt, and pepper. Stir continuously until the sauce is smooth and slightly thickened.
- Serve: Slice the rested steaks against the grain and plate them. Spoon the creamy garlic sauce generously over the steak. Serve alongside mashed potatoes, roasted vegetables, or a fresh side salad for a complete meal.
Notes
- Allow steaks to come to room temperature before cooking to ensure even cooking.
- If the sauce becomes too thick, adjust consistency by adding a splash of chicken broth or water.
- Use a meat thermometer for accurate doneness: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 650
- Sugar: 2g
- Sodium: 400mg
- Fat: Fifty grams
- Saturated Fat: Twenty-eight grams
- Unsaturated Fat: Seventeen grams
- Trans Fat: 0.5 grams
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 55g
- Cholesterol: 180mg