Description
This Creamy Garlic Sauce Steak recipe features perfectly seared ribeye steaks topped with a rich, luscious garlic cream sauce. Ready in just 25 minutes, it’s a satisfying dish that combines tender, juicy steak with a flavorful sauce made from fresh garlic, heavy cream, and a hint of soy and lemon for a delightful finish.
Ingredients
Scale
Steak
- 2 ribeye steaks (6 oz each)
- Salt and pepper to taste
- 2 tbsp olive oil
Creamy Garlic Sauce
- 4 cloves fresh garlic, minced
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 1/4 cup low-sodium beef broth
- 1 tbsp soy sauce
- 1 tsp lemon juice
- Fresh parsley, chopped for garnish
Instructions
- Season the Steaks: Season both sides of the ribeye steaks generously with salt and pepper to enhance their natural flavor.
- Cook the Steaks: Heat olive oil in a skillet over medium-high heat until shimmering. Add the steaks and cook for 4-5 minutes per side to achieve medium-rare doneness. Remove the steaks from the pan and let them rest to preserve juiciness.
- Sauté Garlic: Using the same skillet, melt unsalted butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, making sure not to burn the garlic.
- Prepare the Sauce Base: Stir in the heavy cream and low-sodium beef broth into the skillet, mixing thoroughly. Let the mixture bubble gently to start thickening.
- Simmer Sauce: Add soy sauce and lemon juice to the skillet, allowing the sauce to simmer for 3-4 minutes until it slightly thickens and the flavors meld together.
- Finish and Serve: Stir in the chopped fresh parsley, then drizzle the creamy garlic sauce over the rested ribeye steaks. Serve immediately for a rich and flavorful meal.
Notes
- For a different doneness, adjust cooking time accordingly.
- Letting the steak rest after cooking helps retain juices and tenderness.
- You can substitute ribeye with other steak cuts like sirloin or filet mignon.
- To reduce calories, use half-and-half instead of heavy cream, though the sauce will be less rich.
- Make sure garlic doesn’t burn to avoid bitterness in the sauce.
