Decadent Garlic Cream Sauce Ribeye Steak Recipe
This Decadent Garlic Cream Sauce Ribeye Steak Recipe combines a perfectly cooked ribeye steak with a rich, velvety garlic cream sauce. The steak is seared to perfection, juicy and tender on the inside, while the creamy garlic sauce adds a savory, luxurious touch. Perfect for a special dinner or an indulgent weeknight treat, this dish is sure to impress anyone at your table. Serve with mashed potatoes, steamed veggies, or a crisp salad to complete the meal!
Ingredients
- 2 ribeye steaks 1.5 inches thick
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley optional, for garnish
Instructions
Prepare the steaks:
- Bring the ribeye steaks to room temperature by letting them sit for about 10 minutes. Season both sides generously with salt, pepper, garlic powder, and onion powder.
Cook the steaks:
- Heat olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the steaks and cook for about 4-5 minutes per side, depending on your desired doneness (4 minutes for medium-rare). Remove from the skillet and let the steaks rest.
Make the garlic cream sauce:
- In the same skillet, melt the butter and sauté the minced garlic for about 1-2 minutes, or until fragrant. Add heavy cream and bring to a simmer. Stir in the Parmesan cheese and let the sauce thicken for 3-5 minutes. Season with salt and pepper to taste.
Combine and serve:
- Return the steaks to the skillet and spoon the creamy garlic sauce over them. Let them simmer for 2-3 minutes to absorb the sauce's flavors. Garnish with freshly chopped parsley, if desired, and serve immediately.
Notes
- Resting time: Allow the steaks to rest for 5-10 minutes before serving to ensure they stay juicy.
- Customization: You can add a pinch of red pepper flakes to the sauce for a bit of heat or mix in cream cheese for a creamier texture.
- Wine pairing: Serve with a full-bodied red wine, such as Cabernet Sauvignon, to complement the richness of the dish.