Description
Juicy, tender ribeye steak seared to perfection and topped with a rich, creamy garlic sauce featuring Dijon mustard, Parmesan, and a hint of cayenne pepper.
Ingredients
2 ribeye or New York strip steaks (1 inch thick)
2 tbsp olive oil
Salt and pepper to taste
2 tbsp butter
2 garlic cloves, smashed
Fresh thyme or rosemary (optional)
Garlic Cream Sauce:
1/4 cup broth
3 garlic cloves, minced
1 tbsp butter
1 cup heavy cream
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1/4 tsp cayenne pepper
Salt and pepper to taste
1/4 cup grated Parmesan cheese
Fresh parsley for garnish
Instructions
-
Season steaks with salt and pepper; pat dry.
-
Heat skillet with olive oil, sear steaks 3-4 minutes each side for medium-rare. Add butter, garlic, herbs; baste steaks. Rest steaks covered loosely.
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In same skillet, sauté garlic in butter. Add broth, simmer.
-
Stir in cream, mustard, Worcestershire, cayenne, salt, pepper; simmer 3-4 minutes.
-
Stir in Parmesan; adjust seasoning.
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Pour sauce over steaks; garnish with parsley and serve.
Notes
- Use a meat thermometer for perfect doneness.
- Can substitute steak cut as preferred.
- Sauce can be made ahead but best fresh.
- Serve with mashed potatoes or roasted veggies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-searing, stovetop sauce
- Cuisine: american
