Juicy Steak with Creamy Garlic Sauce Recipe You’ll Crave

Indulge in this JUICY STEAK WITH CREAMY GARLIC SAUCE recipe for a restaurant-quality meal at home.

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Prep Time 20

Cook Time 10

Resting Time 7

Total Time 37

Servings: 2 servings

Course: Beef

Cuisine: American

Calories: 750

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Steak

2 pieces Ribeye Steak Main protein; provides rich flavor and tenderness.
1 teaspoon Salt Enhances the steak's natural flavors.
1 teaspoon Black Pepper Essential seasoning for taste boost.
2 tablespoons Olive Oil Used for searing.

For the Sauce

2 tablespoons Butter Adds richness during cooking.
4 cloves Garlic Smashed for robust flavor.
2 sprigs Rosemary or Thyme Fresh herbs for aromatic basting.
1 cup Heavy Cream Forms the base of the creamy sauce.
1/2 cup Parmesan Cheese Adds depth and creaminess.
1 teaspoon Dijon Mustard Introduces tang and complexity.
1/2 teaspoon Smoked Paprika Optional; adds hint of smokiness.
1 tablespoon Parsley For garnish; adds color.

Equipment

Heavy Skillet
cutting board
Spoon

Method

Preparation Steps

Pat ribeye steaks dry with paper towels and season with salt and black pepper. Let rest for 15-20 minutes.
Heat olive oil in a skillet over medium-high heat. Sear the seasoned steaks for 3-4 minutes on each side.
Add butter, smashed garlic, and fresh herbs to the skillet. Baste the steaks with the garlic butter.
Remove the steaks and let them rest for 5-7 minutes.
In the skillet, reduce heat, add butter, and sauté minced garlic. Pour heavy cream and simmer. Mix in Parmesan, Dijon, and season.
Slice the steaks against the grain and serve with creamy sauce, garnished with parsley.

Nutrition

Serving: 1servingCalories: 750kcalCarbohydrates: 5gProtein: 54gFat: 55gSaturated Fat: 30gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gCholesterol: 180mgSodium: 800mgPotassium: 700mgSugar: 2gVitamin A: 900IUCalcium: 280mgIron: 3mg

Notes

Ensure ribeye is completely dry before cooking for the best crust. Use a thermometer for perfect doneness.

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