Description
Seared ribeye steaks smothered in a rich and creamy garlic Parmesan sauce. A restaurant-quality meal made easy at home!
Ingredients
Scale
- 2 (8-10 ounce) ribeye steaks, about 1 inch thick
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 4 cloves garlic, minced
- 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
Instructions
- Prepare the Steaks: Take the steaks out of the refrigerator about 30 minutes before cooking. Pat the steaks dry with paper towels.
- Season the Steaks: In a small bowl, combine the olive oil, melted butter, minced garlic, dried thyme, salt, and pepper. Mix well. Rub this mixture all over both sides of the steaks.
- Heat the Pan: Place a heavy-bottomed skillet (cast iron is ideal) over medium-high heat until screaming hot.
- Sear the Steaks: Carefully place the steaks in the hot pan. Sear the steaks for 3-4 minutes per side for medium-rare, or longer depending on your desired level of doneness.
- Check the Temperature: Use a meat thermometer.
- Rest the Steaks: Once the steaks have reached your desired temperature, remove them from the pan and place them on a plate. Tent them loosely with foil and let them rest for at least 5-10 minutes.
- Sauté the Garlic: While the steaks are resting, add the butter to the same skillet you used to cook the steaks. Melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
- Deglaze the Pan: Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes, or until it has reduced slightly.
- Add the Cream and Parmesan: Pour in the heavy cream and bring the sauce to a simmer. Reduce the heat to low and let the sauce simmer for 5-7 minutes, or until it has thickened slightly. Stir in the grated Parmesan cheese and continue to simmer for another minute, or until the cheese is melted and the sauce is smooth.
- Season to Taste: Season the sauce with salt and pepper to taste.
- Add Parsley: Stir in the chopped fresh parsley.
- Slice the Steaks: After the steaks have rested, slice them against the grain into 1/4-inch thick slices.
- Serve: Arrange the sliced steak on plates and spoon the garlic cream sauce generously over the top.
- Garnish (Optional): Garnish with additional fresh parsley, a sprinkle of Parmesan cheese, or a grind of fresh black pepper.
- Sides: Serve the garlic cream steak with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.
Notes
- Choose the Right Cut of Steak: Ribeye is a great choice for this recipe because it is well-marbled and flavorful. Other good options include New York strip or sirloin.
- Don’t Overcook the Steak: The key to a tender and juicy steak is to avoid overcooking it. Use a meat thermometer to ensure that the steak reaches your desired level of doneness.
- Use Fresh Garlic: Fresh garlic has a much stronger and more vibrant flavor than garlic powder.
- Don’t Burn the Garlic: Burnt garlic will make the sauce bitter. Sauté the garlic over medium heat and watch it carefully.
- Use Good Quality Parmesan Cheese: Freshly grated Parmesan cheese will melt more smoothly and have a better flavor than pre-grated cheese.
- Adjust the Sauce to Your Liking: Feel free to adjust the amount of garlic, Parmesan cheese, or cream to suit your taste. You can also add other herbs, such as rosemary or oregano.
- Make it Ahead: The garlic cream sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat the sauce gently before serving. The steaks are best cooked fresh.
- Wine Pairing: A dry red wine, such as Cabernet Sauvignon or Merlot, pairs well with garlic cream steak. A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, also works well.
- Prep Time: 15 minutes
- Cook Time: 20 minutes