Description
Juicy, tender steak served with a rich and creamy garlic parmesan sauce, easy to make yet impressive for any occasion.
Ingredients
- 4 rib-eye steaks (12 ounces each, 1 1/4 inches thick)
- 4 tbsp olive oil
- Kosher salt and freshly ground black pepper to taste
- 2 tbsp chopped fresh parsley for garnish
- ¼ cup unsalted butter
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup beef broth
- 1 tsp dried basil
- ½ tsp dried oregano
- ½ cup heavy cream
- ½ cup freshly grated Parmesan
- 1 oz cream cheese, at room temperature
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Pat the steaks dry with paper towels and season generously with salt and pepper.
- Heat a cast-iron or stainless-steel pan over medium-high heat and add olive oil. Sear the steaks for 3-4 minutes per side until a golden brown crust forms, cooking the edges for about 1 minute each.
- In the same pan, lower the heat and add butter, minced garlic, and fresh rosemary. Cook until fragrant, then stir in flour to create a roux.
- Gradually add beef broth, heavy cream, and Parmesan cheese, whisking until the sauce thickens.
- Place the steaks back in the pan, spooning the garlic butter sauce over them. Cook for another 1-2 minutes to soak up the sauce and reach your desired doneness.
- Remove the steaks from the pan and let them rest for 5-10 minutes.
- Slice the steak against the grain, drizzle with the garlic parmesan sauce, and garnish with chopped parsley.
Notes
Preheat the pan for best sear and do not overcrowd. Use an instant-read thermometer to check for doneness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American