Introduction

Discover the perfect juicy steak paired with a rich and creamy garlic sauce that elevates every bite. This simple yet elegant dish is perfect for a special dinner or a satisfying weekend treat.

A close-up view of a thick steak cut into four slices, arranged on a white plate. The steak has a dark brown, crispy seared outer layer, and the inside reveals a juicy, pink medium-rare center. A creamy, light beige sauce with a smooth texture is poured over the steak slices, flowing down the sides onto the plate. The sauce is speckled with black pepper and garnished with small pieces of chopped fresh green herbs scattered on top. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ribeye steaks (about 1 inch thick)
2 tablespoons olive oil
2 tablespoons unsalted butter (for steak)
2 garlic cloves, smashed
2 sprigs fresh rosemary or thyme
Salt and black pepper, to taste
2 tablespoons unsalted butter (for sauce)
4 garlic cloves, minced
1 cup heavy cream
1/4 cup Parmesan cheese, grated
1 teaspoon Dijon mustard
Salt and black pepper, to taste
1/4 teaspoon smoked paprika (optional)

Instructions

Step 1: Pat the steaks dry with paper towels and season generously with salt and pepper on both sides.
Step 2: Heat a skillet over medium-high heat. Add olive oil and sear the steaks for 3-4 minutes per side for medium-rare, or cook to your desired doneness.
Step 3: Add butter, smashed garlic cloves, and rosemary or thyme to the skillet. Spoon the melted butter over the steaks as they cook to enhance flavor.
Step 4: Remove the steaks from the skillet and let them rest for 5-7 minutes to retain their juices.
Step 5: Reduce the heat to medium and melt 2 tablespoons of butter in the same skillet. Add minced garlic and sauté for about 1 minute until fragrant.
Step 6: Stir in heavy cream and bring the mixture to a gentle simmer. Add Parmesan cheese, Dijon mustard, smoked paprika (if using), salt, and pepper. Stir until the sauce is smooth and slightly thickened.
Step 7: Slice the steaks against the grain and serve topped with the creamy garlic sauce. Pair with mashed potatoes, roasted vegetables, or a fresh side salad.

Tips & Variations

For a smoky twist, add smoked paprika to the sauce or a splash of Worcestershire sauce for extra depth.
Use fresh herbs like thyme or rosemary depending on your preference to complement the garlic butter flavor.
Substitute ribeye with filet mignon or sirloin based on your budget or taste.
Resting the steak is crucial—don’t skip this step to keep the meat juicy and tender.

Storage

Store leftover steak and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid overcooking the steak, adding a little water or cream to loosen the sauce if necessary.

How to Serve

The image shows a steak cut into thick slices, cooked medium rare with a pink center and a brown seared crust. On top of each slice, there is a creamy light beige sauce with green herb bits sprinkled over it. The steak pieces are placed closely together on a white plate. The surface underneath the plate has a white marbled texture. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another cut of steak for this recipe?

Yes, you can use other cuts like sirloin, filet mignon, or strip steak. Cooking times may vary slightly depending on thickness and cut.

How do I know when the steak is cooked to medium-rare?

Medium-rare steak should be seared for about 3-4 minutes per side on medium-high heat, resulting in an internal temperature of 130-135°F (54-57°C). Use a meat thermometer for accuracy or check by touch if experienced.

Juicy Ribeye Steak with Creamy Garlic Sauce Recipe

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★★★★★

4.8 from 137 reviews

This Juicy Steak with Creamy Garlic Sauce recipe features perfectly seared ribeye steaks cooked to medium-rare with fragrant rosemary and butter basting. The steaks are paired with a rich, velvety garlic cream sauce enhanced with Parmesan and Dijon mustard, creating an elegant yet easy dinner perfect for steak lovers.

Author: Bella
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

For the Steak:

2 ribeye steaks (about 1 inch thick)
2 tablespoons olive oil
2 tablespoons unsalted butter
2 garlic cloves, smashed
2 sprigs fresh rosemary or thyme
Salt and black pepper, to taste

For the Creamy Garlic Sauce:

2 tablespoons unsalted butter
4 garlic cloves, minced
1 cup heavy cream
1/4 cup Parmesan cheese, grated
1 teaspoon Dijon mustard
Salt and black pepper, to taste
1/4 teaspoon smoked paprika (optional)

Instructions

Prepare the Steak: Pat the steaks dry with paper towels and season generously with salt and black pepper on both sides to enhance flavor and create a good crust.
Heat the Skillet: Place a skillet over medium-high heat and add olive oil. Once shimmering hot, add the steaks and sear each side for 3-4 minutes for medium-rare, adjusting time for preferred doneness.
Baste the Steaks: Add unsalted butter, smashed garlic cloves, and rosemary or thyme to the skillet. As the butter melts, spoon it continuously over the steaks to infuse them with rich flavor and keep them moist.
Rest the Steaks: Remove the steaks from the skillet and let them rest for 5-7 minutes to allow juices to redistribute, ensuring a juicy bite.
Make the Creamy Garlic Sauce: Reduce heat to medium in the same skillet. Melt 2 tablespoons of butter, then add minced garlic and sauté for about 1 minute until fragrant but not browned.
Finish the Sauce: Stir in heavy cream and bring to a gentle simmer. Add Parmesan cheese, Dijon mustard, smoked paprika (if using), salt, and black pepper. Continue stirring until the sauce is smooth, creamy, and slightly thickened.
Serve: Slice the rested steaks against the grain and spoon the creamy garlic sauce generously over the slices. Serve with your choice of mashed potatoes, roasted vegetables, or a fresh side salad for a complete meal.