Steak with Creamy Garlic Sauce
A comforting dish of juicy ribeye steak topped with a velvety creamy garlic sauce, perfect for any occasion.
Ingredients
Steak Ingredients
- 2 pieces ribeye steak (about 250 g each) Succulent and well-marbled for rich flavor.
- 4 cloves garlic (minced) Infuses the sauce with depth.
- 200 ml heavy cream Adds velvety smoothness to the sauce.
- 50 g butter Enhances the sauce's taste.
- 2 tablespoons fresh parsley (chopped) Brings freshness and color.
- to taste Salt and Pepper Essential for flavor enhancement.
Instructions
Preparation
- Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes.
- Generously season both sides of the steaks with salt and pepper.
Cooking
- In a large frying pan over medium-high heat, melt 25 g of butter.
- Add the seasoned steaks to the pan and cook for 4-5 minutes on each side for medium-rare.
- Remove the cooked steaks from the pan and let them rest on a plate.
Making the Sauce
- In the same frying pan, add another 25 g of butter and the minced garlic.
- Sauté for 1-2 minutes until the garlic is fragrant, being careful not to burn it.
- Pour in the heavy cream and reduce heat to low, allowing it to simmer for 3-5 minutes until thickened.
- Season with salt and pepper to taste.
- Stir in the chopped fresh parsley and warm through for another minute.
Serving
- Plate each steak and generously drizzle the creamy garlic sauce over the top.
- Sprinkle additional parsley for garnish before serving.
Notes
Use a meat thermometer for perfect doneness; medium-rare should be around 130°F (54°C). Rest steaks after cooking for juicy meat. Consider adding lemon juice for a touch of acidity in the sauce.