Ingredients
Scale
- 2 boneless ribeye steaks, about 1 inch thick
- 2 tablespoons olive oil
- Salt and freshly cracked black pepper to taste
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup beef broth
- 1 tablespoon Dijon mustard
- Fresh parsley, chopped (for garnish)
For substitutions, you can use sirloin steak if ribeye isn’t available. If you’re out of beef broth, chicken broth can work in a pinch.
Instructions
- Remove the steaks from the fridge about 30 minutes before cooking to let them come to room temperature. This helps them cook evenly.
- Season both sides of the steaks generously with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat until it begins to shimmer. Place the steaks in the pan and sear for 4-5 minutes on each side for medium-rare, adjusting the time based on your preferred doneness.
- Transfer the steaks to a plate and cover with foil to rest while you make the sauce.
- In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the beef broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Stir in the heavy cream and Dijon mustard. Let the sauce simmer and thicken for about 2-3 minutes, stirring occasionally.
- Return the steaks to the pan, spooning the sauce over them. Allow them to heat through for another minute.
- Garnish with chopped parsley before serving. Enjoy your steak with a side of mashed potatoes or crusty bread to soak up the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Juicy Steak with Creamy Garlic Sauce, recipe, cooking, food
