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Pan-Seared Ribeye Steak with Rich Garlic Herb Cream Sauce

Perfectly cooked, sliced Garlic Butter Steak with Creamy Sauce drizzled over the top.
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Follow these steps to cook a perfectly seared ribeye steak and finish it with a rich, homemade garlic herb cream pan sauce.

Ingredients

Scale
  • 2 (12 ounce) ribeye steaks, 1.5 inches thick
  • 1 tablespoon coarse salt
  • 1 teaspoon black pepper
  • 2 tablespoons high smoke point oil (like avocado or grapeseed)
  • 6 tablespoons unsalted butter
  • 4 cloves garlic, smashed
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1/2 cup dry red wine or beef broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Dijon mustard

Instructions

  1. Pat the steaks completely dry with paper towels. Season both sides generously with salt and pepper. Let the steaks rest at room temperature for 30 minutes.
  2. Place a heavy-bottomed skillet (cast iron is best) over high heat. Add the oil. When the oil shimmers, carefully place the steaks in the hot skillet.
  3. Sear the steaks undisturbed for 3 minutes until a deep brown crust forms. Flip the steaks.
  4. Reduce the heat to medium. Add the butter, smashed garlic, thyme, and rosemary to the skillet.
  5. Tilt the pan slightly and use a large spoon to continuously baste the melting garlic butter over the top of the steaks for 2 to 4 minutes, depending on desired doneness (125°F for medium-rare).
  6. Remove the steaks from the skillet and place them on a cutting board. Tent loosely with foil and let them rest for 10 minutes.
  7. Return the skillet to medium heat. Pour in the red wine or broth to deglaze, scraping up any browned bits from the bottom of the pan. Let this reduce by half, about 2 minutes.
  8. Stir in the heavy cream and Dijon mustard. Bring to a gentle simmer and cook until the sauce thickens slightly, about 3 minutes.
  9. Remove the skillet from the heat. Stir in the grated Parmesan cheese until smooth. Taste and add salt or pepper if needed.
  10. Slice the rested steaks against the grain and spoon the creamy garlic sauce generously over the top.

Notes

  • For the best sear, ensure your pan is very hot before adding the steak.
  • Use fresh herbs; dried herbs will not provide the same aromatic infusion during basting.
  • If you prefer a thicker sauce, let the cream simmer longer until it coats the back of a spoon.

Nutrition

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