This recipe delivers perfectly seared Juicy Ribeye Steaks topped with an incredibly rich and flavorful Creamy Garlic Sauce made right in the same pan, capturing all the delicious fond.
Ingredients:
| Ingredient | Quantity |
| Ribeye steaks (about 1 inch thick) | 2 |
| Salt and black pepper | To taste |
| Olive oil | 2 tablespoons |
| Butter, divided | 3 tablespoons |
| Garlic, minced | 6 cloves |
| Heavy cream | 1 cup |
| Beef broth | 1/2 cup |
| Freshly grated Parmesan cheese | 1/4 cup |
| Italian seasoning | 1 teaspoon |
| Fresh parsley, chopped | For garnish |
Instructions:
- Step 1: 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.
- Step 2: Sear to Perfection: Heat a heavy skillet (cast iron is ideal) over medium-high heat. Add the olive oil and 1 tablespoon of butter. Once the pan is hot and the butter is sizzling, carefully lay the steaks down. Cook for about 4-5 minutes on each side for medium-rare, or adjust to your preferred doneness. Transfer the steaks to a plate.
- Step 3: Rest and Relax: Loosely cover the cooked steaks with foil and let them rest for 5-10 minutes while you make the sauce.
- Step 4: Make the Dreamy Garlic Sauce: In the same pan, lower the heat to medium and add the remaining 2 tablespoons of butter. Toss in the minced garlic and sauté for about 30 seconds until fragrant (do not burn the garlic). Pour in the 1/2 cup beef broth and scrape up any flavorful browned bits stuck to the pan. Stir in the 1 cup heavy cream, 1/4 cup Parmesan cheese, and 1 teaspoon Italian seasoning. Let the sauce simmer gently for a few minutes until it thickens into a creamy perfection.
- Step 5: Bring It All Together: Place your rested steaks back into the skillet. Spoon some of the luscious sauce over them and let them bathe in the sauce for a minute or two just to reheat and soak up even more flavor.
- Step 6: Serve and Enjoy: Plate your steaks, drizzle with extra sauce, and sprinkle with fresh parsley for garnish. Serve warm.