Indulge in the ultimate steak experience! This recipe delivers perfectly seared ribeye steaks smothered in a decadent, creamy garlic parmesan sauce. Restaurant-quality flavor, made easy at home. Ready to elevate your dinner tonight?
Step-by-Step Instructions
Step 1: Prep the Steaks
Take the ribeye steaks out of the refrigerator about 30 minutes before cooking to bring them to room temperature. Pat each steak dry with paper towels, this helps create that perfect crust. Generously season both sides with salt and freshly ground black pepper.
Step 2: Sear the Steaks
Heat a heavy skillet, preferably cast iron, over medium-high heat. Add olive oil and one tablespoon of butter. Once the pan is hot and the butter is sizzling, carefully place the steaks into the skillet.
Sear each side for about 4–5 minutes for medium-rare (adjust for your preferred doneness). The goal is a beautifully browned, caramelized crust. Avoid flipping too often.
Step 3: Rest the Steaks
Once cooked, transfer the steaks to a plate and loosely cover them with foil. Let them rest for about 5 minutes while you prepare the sauce.
Step 4: Make the Creamy Garlic Parmesan Sauce
In the same skillet, reduce the heat to medium and add the remaining butter. Stir in the minced garlic and sauté for about 30 seconds, just until fragrant.
Pour in the beef broth and scrape up any flavorful browned bits from the bottom of the pan. Stir in the heavy cream, grated Parmesan cheese, and Italian seasoning.
Simmer for 2–3 minutes until the sauce thickens slightly and turns silky smooth.
Step 5: Combine and Serve
Return the rested steaks to the skillet, spooning the sauce over the top to coat them well. Allow them to warm through for a minute or two.
Plate the steaks, drizzle with extra sauce, and garnish with freshly chopped parsley. Serve immediately, perfection in every bite!
Frequently Asked Questions
1. Can I use another cut of steak besides ribeye?
Absolutely! Strip steak, sirloin, or tenderloin work well too. Just adjust cooking time depending on thickness.
2. How do I know when my steak is cooked to the right doneness?
Use an instant-read thermometer 130°F (54°C) for medium-rare, 140°F (60°C) for medium. The steak will rise a few degrees as it rests.
3. Can I make the sauce ahead of time?
Yes! You can prepare the garlic parmesan sauce up to a day ahead. Store it in the fridge and reheat gently over low heat before serving.
4. What side dishes go well with this steak?
Mashed potatoes, roasted vegetables, or garlic butter pasta pair beautifully with this creamy sauce. A crisp green salad balances the richness.
5. Can I make this recipe dairy-free?
You can! Substitute heavy cream with full-fat coconut milk and use a dairy-free Parmesan alternative. The sauce will still be rich and flavorful.
Notes & Tips:
For a richer flavor, try using bone-in ribeye steaks.
Adjust the garlic amount to your preference. If you love garlic, add an extra clove or two!
To make the sauce even thicker, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last minute of simmering.
Add a splash of dry white wine to the sauce for extra depth of flavor. Add it after the garlic and before the beef broth.
Spice it up! Add a pinch of red pepper flakes to the sauce for a little heat.
Prep Your Steaks: Take your steaks out of the fridge about 30 minutes before cooking. Pat them dry with paper towels and season generously with salt and black pepper. Calories: Approx. 850
Protein: 55g
Carbs: 10g
Fat: 65g
Ingredients
Instructions
Sear to Perfection: Heat a heavy skillet (cast iron recommended) over medium-high heat. Add the olive oil and 1 tablespoon of butter. Once hot and sizzling, carefully lay the steaks down. Cook for about 4–5 minutes on each side for medium-rare, or adjust to your preference. Don't overcrowd the pan; sear in batches if needed.
Rest and Relax: Transfer the cooked steaks to a plate and loosely cover them with foil. Let them rest while you make the sauce.
Make the Dreamy Garlic Sauce: In the same pan, lower the heat to medium and add the remaining 2 tablespoons of butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic.
Pour in the beef broth and scrape up any browned bits from the pan. Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Let the sauce simmer gently for a few minutes until it thickens.
Bring It All Together: Place the rested steaks back into the skillet, spooning the sauce over them. Let them reheat in the sauce for a minute or two.
Serve and Enjoy: Plate the steaks, drizzle with extra sauce, sprinkle with fresh parsley, and enjoy!Nutrition