Steak Creamy Garlic (Printable Recipe Version)
Dig into soft beef and a silky garlic cream blend that makes dinner at home feel extra special.
# Ingredients You’ll Need:
→ Beef Steak
01 -
Freshly ground black pepper, as much as you want
02 -
Salt, whatever amount you like
03 -
2 sprigs of rosemary or thyme, either works
04 -
2 garlic cloves, just smash them open
05 -
2 tablespoons butter that isn't salted
06 -
2 tablespoons olive oil
07 -
2 ribeye steaks, each about an inch thick
→ Creamy Garlic Sauce
08 -
A pinch of smoked paprika (totally optional), about 1/4 teaspoon
09 -
Ground black pepper, use what you like
10 -
Salt, just a shake or two
11 -
1 teaspoon Dijon mustard for zing
12 -
25g Parmesan, grate it really fine
13 -
240 ml heavy cream
14 -
4 garlic cloves, minced up small
15 -
2 tablespoons butter, not salted
# Steps to Make It:
01 -
Cut steaks across the grain. Put them on individual plates and pour your creamy garlic sauce right over. Dig in while it's hot and add your favorite sides if you want.
02 -
Toss in the Parmesan, Dijon, smoked paprika if you feel like it, salt, and pepper. Let it bubble on low, stirring most of the time, until it goes smooth and thickens up a bit.
03 -
Turn your burner down to medium. In that same skillet, throw in the butter and let it melt. Add in the chopped garlic and stir for about a minute until you smell it.
04 -
Move steaks from the skillet onto a plate. Cover them loosely with foil and leave them alone for five to seven minutes so the juices can settle.
05 -
When the steaks are almost done, toss in the butter, smashed garlic, and rosemary or thyme. Tip the pan a little and keep scooping the melty butter over the steaks as they finish.
06 -
Crank up your skillet nice and hot, then pour in the olive oil. Drop in the steaks and let them cook for three or four minutes per side for medium-rare, but you can keep them in longer if you want them more done.
07 -
Dry your ribeyes with some kitchen roll. Sprinkle both sides with salt and pepper—don't hold back.
# Extra Information:
01 -
Let your steaks warm up on the counter before cooking so they'll cook more evenly.
02 -
If your sauce turns out too thick, just mix in a splash of water or chicken broth to thin it out.
03 -
Want to know if your steak's ready? Use a meat thermometer. Shoot for 54°C for medium-rare or 60°C for medium.