Juicy Steak with Creamy Garlic Sauce

Ingredients

• 2 ribeye steaks (about 1 inch thick)
• Salt and black pepper for seasoning
• 2 tablespoons olive oil
• 2 cloves of garlic, minced
• 1 teaspoon fresh rosemary, chopped
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Chopped parsley for garnish (optional)

Instructions

1. Take the steaks out of the refrigerator about 30 minutes before cooking to allow them to reach room temperature.
2. Generously season both sides of the steaks with salt and black pepper. Rub in the minced garlic and rosemary for extra flavor.
3. In a large cast-iron skillet or heavy-bottom pan, heat the olive oil over medium-high heat until it shimmers.
4. Carefully place the steaks in the hot pan. Cook for about 4-5 minutes on one side until a golden-brown crust forms.
5. Flip the steaks and reduce the heat to medium. Cook for another 4-5 minutes for medium-rare, or until they reach your desired doneness.
6. Transfer the steaks to a plate and cover loosely with aluminum foil. Let them rest for at least 5-10 minutes.
7. In the same skillet, lower the heat and add the butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.
8. Slowly pour in the heavy cream, stirring to combine. Allow it to simmer for about 2-3 minutes, thickening slightly.
9. Stir in the grated Parmesan cheese and season with salt and pepper to taste. Cook until the cheese has melted and the sauce is creamy.
10. Slice the rested steaks against the grain and drizzle the creamy garlic sauce over the top. Garnish with chopped parsley if desired.

Nutrition