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Juicy Steak with Creamy Garlic Sauce

A restaurant-quality juicy ribeye steak paired with a rich, velvety creamy garlic sauce you can master at home with ease.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

  • 2 ribeye steaks approximately 1 inch thick
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted European-style butter
  • 2 garlic cloves smashed
  • 2 sprigs fresh rosemary or thyme
  • Coarse sea salt and freshly cracked black pepper
  • 2 tablespoons unsalted butter for sauce
  • 4 garlic cloves finely minced
  • 1 cup heavy cream 35% fat content
  • 1/4 cup freshly grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon smoked paprika optional
  • Salt and black pepper to taste

Method
 

  1. Remove steaks from fridge 20–30 minutes before cooking to bring to room temperature. Pat dry with paper towels.
  2. Season both sides with coarse sea salt and cracked black pepper, pressing seasoning gently into the meat.
  3. Preheat skillet over medium-high heat. Add olive oil and heat until shimmering.
  4. Sear steaks for 3–4 minutes per side for medium-rare, without pressing or moving.
  5. In the last 2 minutes of cooking, add butter, smashed garlic, and herbs. Tilt pan and baste steaks with the melted butter mixture.
  6. Remove steaks and let rest on a cutting board for 5–7 minutes, loosely covered with foil.
  7. Reduce skillet heat to medium. Melt 2 tablespoons butter, then sauté minced garlic for 1 minute until fragrant.
  8. Stir in heavy cream and bring to a gentle simmer, whisking continuously.
  9. Add Parmesan cheese, Dijon mustard, and smoked paprika if using. Season with salt and pepper to taste.
  10. Whisk until sauce is smooth and coats the back of a spoon.
  11. Slice steaks against the grain at a 45° angle and serve topped generously with creamy garlic sauce.

Notes

Use a meat thermometer to ensure doneness (130°F for medium-rare). Avoid overcrowding the pan and always let the steak rest before slicing for optimal juiciness.