Ingredients
Ingredient Quantity
Ribeye steaks (about 1 inch thick) 2
Salt and black pepper To taste
Olive oil 2 tbsp
Butter, divided 3 tbsp
Garlic, minced 6 cloves
Heavy cream 1 cup
Beef broth ½ cup
Freshly grated Parmesan cheese ¼ cup
Italian seasoning 1 tsp
Fresh parsley, chopped For garnish
Instructions
Step 1: Prep Your Steaks
Remove steaks from the fridge about 30 minutes before cooking.
Pat dry with paper towels and season generously with salt and black pepper.
Step 2: Sear to Perfection
Heat a heavy skillet (cast iron works best) over medium-high heat.
Add olive oil and 1 tbsp of butter. Once hot and sizzling, carefully add the steaks.
Cook 4–5 minutes per side for medium-rare, or adjust to your preferred doneness.
Transfer steaks to a plate.
Step 3: Rest the Steaks
Loosely cover with foil and let rest 5–10 minutes while you make the sauce.
Step 4: Make the Creamy Garlic Sauce
Lower heat to medium and add the remaining 2 tbsp butter to the same pan.
Sauté minced garlic for about 30 seconds until fragrant—do not burn.
Pour in ½ cup beef broth, scraping up any browned bits from the pan.
Stir in 1 cup heavy cream, ¼ cup Parmesan cheese, and 1 tsp Italian seasoning.
Simmer gently for a few minutes until the sauce thickens to creamy perfection.
