Steak with Garlic Cream Sauce
This succulent steak is topped with a rich and velvety garlic cream sauce, perfect for an indulgent dinner that balances robust flavors and smooth textures.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 2 ribeye steaks (8 oz each)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon unsalted butter
- 1 teaspoon fresh thyme leaves
- Fresh parsley, chopped for garnish
Instructions
- Season both sides of the steaks generously with salt and pepper.
- Heat olive oil in a skillet over medium-high heat until hot.
- Cook steaks for 4-5 minutes per side for medium-rare, or until desired doneness. Remove steaks and let rest on a plate.
- In the same skillet, reduce heat to medium and add butter and minced garlic. Sauté until fragrant, about 1 minute.
- Pour in heavy cream and stir to combine; simmer gently for 3-4 minutes until slightly thickened.
- Stir in Parmesan cheese and fresh thyme leaves; cook until sauce coats the back of a spoon.
- Return steaks to the skillet briefly to warm through with the sauce.
- Serve steaks topped with the garlic cream sauce and garnish with chopped parsley.
Notes
For an extra touch, serve with roasted vegetables or a side of creamy mashed potatoes to complement the richness of the sauce.