Juicy Steak with Creamy Garlic Sauce
2 ribeye steaks, 1–1.25 inches thick (10–12 oz each, well-marbled)
Kosher salt and freshly ground black pepper
2 Tbsp extra-virgin olive oil
3 Tbsp unsalted butter, divided
6 garlic cloves, finely minced (about 2 Tbsp—not pressed)
1 cup heavy cream (cold—helps prevent curdling)
½ cup low-sodium beef broth (or homemade pan drippings + water)
¼ cup finely grated Parmigiano-Reggiano (freshly grated—pre-shredded won’t melt smoothly)
1 tsp Italian seasoning (or ½ tsp each dried oregano + thyme)
Fresh flat-leaf parsley, finely chopped
Step-by-Step Instructions
Temper & dry: Remove steaks from fridge 30–45 minutes before cooking. Pat extremely dry with paper towels—moisture is the enemy of crust. Season generously on all sides with salt and pepper (1 tsp salt total).
Sear with confidence: Heat a 10–12″ cast iron or stainless skillet over medium-high until shimmering hot. Add olive oil and 1 Tbsp butter. When butter foams (not browns), add steaks. Sear 4–5 minutes per side for medium-rare (125°F internal), pressing gently to ensure full contact. Do not move or flip early.
Don’t Miss The Rest! Press Next Button Below To Continue Reading 🔜🔜
Don’t Miss The Rest! Press Next Button Below To Continue Reading.
