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- 2 ribeye steaks (approx. 1 inch thick) - Salt and freshly ground black pepper - 2 tablespoons olive oil - 4 cloves garlic (finely minced) - 1 cup heavy cream - 1 tablespoon Dijon mustard - 1 tablespoon Worcestershire sauce (optional) - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme - 1 tablespoon fresh parsley (for garnish) The ingredients for this steak recipe are simple yet essential. The ribeye steaks are the star of the dish. You want them to be about one inch thick for the best texture and juiciness. I always use freshly ground black pepper and good salt. They enhance the flavor and help create a nice crust when you sear the steaks. For the sauce, garlic is key. It gives that rich and creamy sauce a punch of flavor. You will want to mince it finely so it cooks evenly. Heavy cream makes the sauce silky and smooth. Dijon mustard adds a slight tang, while Worcestershire sauce deepens the flavor. Fresh thyme brings a lovely herbal note. Finally, parsley not only adds color but a fresh touch to the dish. When you gather your ingredients, make sure they are fresh. Fresh ingredients make a big difference in taste. Prepare everything before you start cooking. It makes the process smooth and fun! {{ingredient_image_2}} Start by taking the ribeye steaks out of the fridge. Let them rest at room temperature for about 30 minutes. This helps them cook evenly. Next, generously season both sides of the steaks with salt and freshly cracked black pepper. Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Wait until the oil shimmers. Carefully place the seasoned steaks into the hot skillet. Sear the steaks for about 4 minutes on each side for a medium-rare finish. If you want a different doneness, adjust the cooking time. Once done, transfer the steaks to a plate and cover them loosely with aluminum foil. This keeps them warm while they rest. Do not wipe the skillet after cooking the steaks. Lower the heat to medium. Add the 4 cloves of minced garlic to the skillet. Sauté the garlic for about 1 minute, just until it becomes fragrant. Be careful not to let the garlic burn, as burnt garlic tastes bitter. Slowly pour in 1 cup of heavy cream while stirring to mix it with the garlic. Next, add 1 tablespoon of Dijon mustard and 1 tablespoon of Worcestershire sauce if you want extra flavor. Whisk everything together and let it simmer gently for about 3 to 5 minutes until it thickens slightly. Then, add 1 teaspoon of fresh thyme and season with salt and pepper to taste. It’s important to remove the skillet from heat to avoid overcooking the sauce. Once the steaks have rested, slice them against the grain into thick pieces. Arrange the slices nicely on plates. Drizzle the creamy garlic sauce generously over the steaks. For a pop of color, sprinkle 1 tablespoon of chopped parsley on top. This adds freshness to the dish. Enjoy your meal! - Using a meat thermometer for precision: A meat thermometer helps you hit the right doneness. For medium-rare, aim for 130°F. Insert the probe into the thickest part of the steak. - Adjusting cooking times for varying preferences: If you like your steak more done, add a minute or two to each side. For medium, target 140°F, and for well-done, go for 160°F. - Tips on sautéing garlic without bitterness: Sauté garlic on medium heat. If you cook it too fast, it burns. Stir it just until it's fragrant, about one minute. This keeps the taste sweet and mild. - Using fresh vs. dried herbs: Fresh thyme gives a bright flavor. If fresh is not available, dried thyme works too, but use half the amount. Fresh herbs add a pop of color and taste. - Serving on rustic boards vs. plates: A rustic wooden board creates a casual, inviting vibe. A clean white plate makes the dish look elegant and refined. Choose based on your meal's mood. - Pairing sides for visual appeal: Bright green vegetables like asparagus or broccoli make great sides. Creamy mashed potatoes add a lovely contrast. This combination creates a feast for the eyes and the palate. Pro Tips Let the Steaks Rest: Allowing the steaks to rest for at least 5-10 minutes after cooking helps redistribute the juices, ensuring a moist and flavorful bite. Use a Meat Thermometer: For perfect doneness, consider using a meat thermometer. Aim for 130°F (54°C) for medium-rare, adjusting according to your preference. Mind the Garlic: When sautéing garlic, keep a close eye on it to avoid burning. Burnt garlic can impart a bitter flavor to your sauce. Enhance the Flavor: For an extra depth of flavor, consider adding a splash of red wine to the sauce after sautéing the garlic, letting it reduce for a minute before adding the cream. {{image_4}} You can switch ribeye steak for sirloin or filet mignon. Ribeye is rich and juicy. Sirloin offers a leaner choice with good flavor. Filet mignon is tender and melts in your mouth. Each cut cooks well with creamy garlic sauce. Choose what fits your taste and budget. You can add more herbs and spices to the sauce. Fresh basil, rosemary, or oregano work well. They bring new flavors to your dish. Want some heat? Add red pepper flakes. Just a pinch can spice it up. Adjust the heat level to match your taste. You can also swap heavy cream for lighter options. Use low-fat cream or half-and-half for fewer calories. If you want a dairy-free version, try coconut cream or cashew cream. Both add a nice creaminess without dairy. These choices let everyone enjoy this tasty dish. To keep your creamy garlic sauce and steak fresh, store leftovers in the fridge. Place the steak in an airtight container. Let it cool before sealing. The sauce can go into a separate container. Store both for up to three days. Label them with the date. This way, you won't forget when you made it. If you want to save your steak and sauce for later, freezing works well. Wrap the steak tightly in plastic wrap. Then, place it in a freezer bag. For the sauce, pour it into a freezer-safe container. Leave some space at the top, as liquids expand when frozen. You can keep both for up to three months. When ready to eat, thaw them in the fridge overnight. When reheating, aim to keep the flavor and texture. For the steak, heat it gently. Use a skillet on low heat. Add a bit of olive oil to keep it moist. For the sauce, pour it into a small pot. Heat it on low, stirring often. If it’s too thick, add a splash of cream or broth. This helps it regain its silkiness. Enjoy your steak just as delightful as the first time! To get a perfect medium-rare steak, sear each side for about 4 minutes. This gives the steak a nice crust and keeps it juicy. If you want your steak more done, adjust the time slightly. For medium, go for 5-6 minutes per side, and for well done, aim for 7-8 minutes. Use a meat thermometer for accuracy. A medium-rare steak should reach 130-135°F. Yes, you can make parts of this dish ahead. Cook the steaks and let them rest. Store them in the fridge for up to 2 days. You can also prepare the sauce ahead. Just heat it gently before serving. Keep the sauce in an airtight container. This saves time when you are ready to eat. To complement the steak, you can serve: - Creamy mashed potatoes - Garlic bread - Roasted seasonal vegetables like carrots or asparagus - A fresh green salad with a light dressing These sides balance the rich flavors of the steak and sauce, making your meal complete. To lighten the sauce, consider these options: - Use half-and-half instead of heavy cream. - Substitute Greek yogurt for a creamy texture with fewer calories. - Reduce the amount of oil used when cooking the steak. These changes keep the flavor but cut down on fat and calories. This blog post outlined how to prepare a delicious ribeye steak with creamy garlic sauce. We covered essential ingredients, step-by-step cooking methods, and helpful tips for perfecting your dish. You can choose different cuts and enhance flavors to match your taste. Remember, proper storage is key for leftovers, and reheating can maintain the dish's integrity. Enjoy creating your meal, as it’s simple and satisfying! This recipe could be your go-to for a delightful dinner.

Sizzling Steak with Silky Garlic Sauce

A delicious ribeye steak served with a creamy garlic sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 2
Calories 600 kcal

Ingredients
  

  • 2 pieces ribeye steaks (approximately 1 inch thick)
  • to taste Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 cloves garlic, finely minced
  • 1 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce (optional for added depth)
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • 1 tablespoon fresh parsley, finely chopped (for garnish)

Instructions
 

  • Prepare the Steaks: Remove the ribeye steaks from the refrigerator and allow them to rest at room temperature for about 30 minutes. This step helps ensure even cooking. Generously season both sides with salt and freshly cracked black pepper.
  • Sear the Steaks: In a large skillet, heat the olive oil over medium-high heat until it shimmers. Carefully place the seasoned steaks into the hot skillet. Sear the steaks for approximately 4 minutes on each side for a medium-rare finish, or adjust the cooking time according to your preferred doneness. Once cooked, transfer the steaks to a plate and cover them loosely with aluminum foil to keep warm while they rest.
  • Make the Garlic Sauce: Without wiping the skillet, reduce the heat to medium. Add the minced garlic and sauté for about 1 minute, just until fragrant. Be cautious not to allow the garlic to burn, as this will alter its flavor.
  • Add Cream and Seasonings: Slowly pour the heavy cream into the skillet, stirring to incorporate it with the garlic. Follow by adding the Dijon mustard and Worcestershire sauce, if desired. Whisk the mixture together to create a harmonious sauce, and let it simmer gently for 3-5 minutes, until it thickens slightly.
  • Finish the Sauce: Incorporate the fresh thyme into the sauce and season to taste with salt and freshly ground black pepper. Remove the skillet from the heat to prevent overcooking the sauce.
  • Serve: Once the steaks have rested, slice them against the grain into thick slices. Arrange them elegantly on serving plates and generously drizzle the creamy garlic sauce over the top.
  • Garnish: For an attractive finish, sprinkle the chopped parsley over the steaks, adding a burst of color and a hint of fresh flavor.

Notes

Serve with roasted vegetables or creamy mashed potatoes for a complete meal.
Keyword garlic sauce, ribeye, steak