Juicy Steak Creamy Garlic Sauce (Print-Friendly Format)

Savor tender steak finished with smooth, garlicky cream sauce for a truly elevated meal at home.

# Required Ingredients:

→ Beef Steak

01 - 2 ribeye steaks, approximately 2.5 cm thick
02 - 2 tablespoons olive oil
03 - 2 tablespoons unsalted butter
04 - 2 garlic cloves, smashed
05 - 2 sprigs fresh rosemary or thyme
06 - Salt, to taste
07 - Freshly ground black pepper, to taste

→ Creamy Garlic Sauce

08 - 2 tablespoons unsalted butter
09 - 4 garlic cloves, minced
10 - 240 ml heavy cream
11 - 25 grams Parmesan cheese, finely grated
12 - 1 teaspoon Dijon mustard
13 - Salt, to taste
14 - Freshly ground black pepper, to taste
15 - 0.25 teaspoon smoked paprika (optional)

# How to Make It:

01 - Pat ribeye steaks dry with paper towels. Generously season both sides with salt and black pepper.
02 - Heat a skillet over medium-high heat. Add olive oil, then place steaks in the pan. Sear for 3 to 4 minutes per side for medium-rare, or adjust searing time for preferred doneness.
03 - Add butter, smashed garlic cloves, and rosemary or thyme sprigs to the skillet. Tilt the pan and spoon the melted butter over the steaks continuously as they cook.
04 - Transfer steaks to a plate and allow them to rest for 5 to 7 minutes, tented with foil.
05 - Reduce heat to medium. In the same skillet, melt 2 tablespoons unsalted butter. Add minced garlic and sauté for 1 minute until fragrant.
06 - Stir in heavy cream and bring to a gentle simmer. Add Parmesan, Dijon mustard, smoked paprika if using, salt, and pepper. Cook, stirring frequently, until the sauce is smooth and slightly thickened.
07 - Slice steaks against the grain. Arrange on plates and spoon the creamy garlic sauce over the top. Serve immediately with preferred sides.

# Additional Information:

01 - Allow steaks to reach room temperature before searing for optimal cooking results.
02 - If sauce thickens excessively, adjust with a splash of chicken broth or water.
03 - For accuracy, use a meat thermometer: 54°C for medium-rare, 60°C for medium.

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