Ingredients
Scale
- 2 ribeye steaks, about 8 ounces each (substitute with sirloin or filet mignon for leaner cuts)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 4 cloves garlic, minced (feel free to add more if you love garlic as much as I do!)
- 1 cup heavy cream (can substitute with half-and-half for a lighter sauce)
- 1/2 cup grated Parmesan cheese (optional but highly recommended)
- 2 tablespoons unsalted butter
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 tablespoon chopped fresh parsley (for garnish)
- 1/4 cup beef broth or chicken broth (optional, to thin the sauce if needed)
Instructions
- Take the steaks out of the fridge about 30 minutes before cooking to bring them to room temperature. This helps with even cooking—trust me, this little step makes a big difference.
- Pat the steaks dry with paper towels and season both sides generously with salt and pepper. I always remind myself that seasoning well is the secret to a flavorful steak, much like my mom’s knack for turning simple ingredients into magic.
- Heat a large skillet over medium-high heat and add the olive oil. When the oil shimmers but isn’t smoking, carefully place the steaks in the pan. You should hear a nice sizzle.
- Cook the steaks for about 3-4 minutes on each side for medium-rare, adjusting time based on thickness and your preferred doneness. Resist the urge to move them around—let that crust develop!
- Once cooked, transfer the steaks to a plate and tent loosely with foil. Let them rest while you make the sauce—resting keeps the meat juicy, something I learned after many dry bites early on in my home cooking journey.
- Reduce the heat to medium and add butter to the same skillet. Once melted, add the minced garlic and thyme. Sauté for about 1 minute, until fragrant but not browned.
- Pour in the heavy cream and stir to combine, scraping up any browned bits from the pan—those bits are flavor gold.
- Simmer the sauce gently for 3-5 minutes until it thickens slightly. Stir in the Parmesan cheese if using, and season with salt and pepper to taste. If the sauce gets too thick, add a splash of broth to thin it out to your liking.
- Return the steaks to the pan and spoon some sauce over them. Let them warm together for a minute.
- Serve the steaks topped with the garlic cream sauce and a sprinkle of fresh parsley. I love how this simple garnish makes the dish feel a little more special, especially when you’re feeding hungry little hands around your table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Tender Steak Paired with Rich Garlic Cream Sauce, recipe, cooking, food
