Description
This steak is tender, juicy, and coated in a rich, creamy garlic sauce. Perfect for a restaurant-style dinner at home without the fuss.
Ingredients
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2 ribeye steaks, about 1-inch thick, room temperature
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1 teaspoon salt
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1/2 teaspoon black pepper
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2 tablespoons olive oil
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3 tablespoons unsalted butter
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4 garlic cloves, minced
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1/2 cup heavy cream
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1/4 cup chicken broth
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1 teaspoon Dijon mustard
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1 teaspoon fresh thyme leaves (optional)
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Fresh parsley, chopped, for garnish
Instructions
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Generously season both sides of the steaks with salt and pepper. Pat dry.
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Heat a heavy skillet or cast-iron pan over high heat until it begins to smoke. Add olive oil.
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Place steaks in the hot pan and sear 3–4 minutes per side for medium-rare. Adjust for preferred doneness.
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Transfer steaks to a plate, cover loosely with foil, and rest for 5–10 minutes.
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Reduce heat to medium, add butter, and sauté garlic for 30–45 seconds until fragrant.
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Deglaze pan with chicken broth, scraping up brown bits. Stir in heavy cream and Dijon mustard, cooking 2–3 minutes until thickened. Add thyme if desired.
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Coat steaks with sauce or pour sauce over plated steaks. Garnish with parsley and serve immediately.
- Prep Time: 15 mins
- Cook Time: 25mins
- Category: Dinner
- Cuisine: American