Prep time: 10 mins | Cook time: 15 mins | Servings: 1–2
Ingredients
- The Steak:
- 1 ribeye steak, 1 inch thick.
- Salt and black pepper, to taste.
- 1 tablespoon olive oil or butter for searing.
- The Creamy Garlic Sauce:
- 4 cloves fresh garlic, minced.
- 1 cup heavy cream.
- Freshly chopped parsley.
Instructions
- Season: Pat the ribeye steak dry with paper towels and season both sides generously with salt and black pepper.
- Sear: Heat a cast-iron skillet or heavy pan over high heat with oil or butter. Once smoking hot, sear the steak for 3–4 minutes per side for medium-rare, or until it reaches your desired level of doneness.
- Rest: Remove the steak from the pan and let it rest on a cutting board for at least 5–10 minutes to keep it juicy.
- Sauté Garlic: In the same pan over medium heat, add the minced garlic and sauté for about 1 minute until fragrant.
- Simmer Sauce: Pour in the heavy cream and bring to a gentle simmer. Stir constantly, scraping up any browned bits from the steak, until the sauce thickens and coats the back of a spoon.
- Finish: Stir in the fresh parsley.
- Serve: Slice the rested steak against the grain and pour the warm, creamy garlic sauce generously over the top.