Description
This juicy ribeye steak recipe features a tender, perfectly seared steak topped with a rich and creamy garlic sauce made with heavy cream, beef broth, Dijon mustard, and Parmesan cheese. Ready in just 20 minutes, it’s an elegant yet simple dish perfect for weeknights or special occasions.
Ingredients
Scale
Steak
- 2 ribeye steaks (or your preferred cut)
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
Creamy Garlic Sauce
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup beef broth
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste
- 1 tablespoon grated Parmesan cheese (optional)
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Season the steaks: Generously season both sides of the ribeye steaks with salt and pepper to enhance flavor.
- Sear the steaks: Heat olive oil in a hot skillet over medium-high heat. Add the steaks and sear for about 3-4 minutes on each side until a golden-brown crust forms.
- Rest the steaks: Remove the steaks from the skillet and let them rest on a plate tented with foil for about 5 minutes to allow juices to redistribute.
- For the Creamy Garlic Sauce – Sauté the garlic: In the same skillet, reduce heat to medium, add butter, then sauté the minced garlic until fragrant and lightly golden, about 1-2 minutes.
- Add the liquid ingredients: Pour in the beef broth, scraping up any browned bits from the pan for extra flavor. Let it simmer for 2-3 minutes until slightly reduced.
- Add the cream and mustard: Stir in the heavy cream and Dijon mustard, stirring continuously to combine. Simmer for 2-3 minutes until the sauce thickens.
- Finish the sauce: Season the sauce with salt and pepper to taste. If using, stir in the grated Parmesan cheese and chopped parsley for extra richness and color.
- Serve the steak: Place the rested steaks on serving plates.
- Garnish and enjoy: Spoon the creamy garlic sauce generously over the steaks. Garnish with extra parsley if desired and serve immediately.
Notes
- Choose ribeye or your preferred steak cut based on your preference for marbling and tenderness.
- Letting the steak rest after cooking helps keep it juicy.
- You can substitute beef broth with chicken broth if preferred.
- Parmesan cheese and fresh parsley in the sauce are optional but add depth and freshness.
- Adjust seasoning carefully at the end to avoid over-salting.
