Ingredients
For the Steak:
2 ribeye steaks (about 1 inch thick)
2 tablespoons olive oil
2 tablespoons unsalted butter
2 garlic cloves, smashed
2 sprigs fresh rosemary or thyme
Salt and black pepper, to taste
For the Creamy Garlic Sauce:
2 tablespoons unsalted butter
4 garlic cloves, minced
1 cup heavy cream
1/4 cup Parmesan cheese, grated
1 teaspoon Dijon mustard
Salt and black pepper, to taste
1/4 teaspoon smoked paprika (optional)
Instructions
Prepare the Steak:
Pat the steaks dry with paper towels and season generously with salt and pepper on both sides.
Heat a skillet over medium-high heat. Add olive oil and sear the steaks for 3-4 minutes per side for medium-rare, or adjust to your desired doneness.
Add butter, smashed garlic cloves, and rosemary/thyme to the skillet. Spoon the melted butter over the steaks as they cook.
Remove steaks from the skillet and let them rest for 5-7 minutes.
Make the Creamy Garlic Sauce:
In the same skillet, reduce heat to medium and melt 2 tablespoons of butter. Add minced garlic and sauté for 1 minute until fragrant.
Stir in heavy cream and bring to a simmer. Add Parmesan cheese, Dijon mustard, smoked paprika (if using), salt, and pepper. Stir until the sauce is smooth and slightly thickened.
Assemble and Serve:
Slice the steaks against the grain and serve them topped with the creamy garlic sauce. Pair with mashed potatoes, roasted vegetables, or a side salad.
Notes
Let the steaks come to room temperature before cooking for even results.
Adjust the sauce consistency by adding a splash of chicken broth or water if it becomes too thick.
Use a meat thermometer for accuracy: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.