Seared Ribeye with Garlic Cream Sauce
A quick and flavorful seared ribeye steak served with a silky garlic cream sauce, perfect for weeknight dinners.
Ingredients
For the Steak
- 2 pieces steaks (sirloin or ribeye), about 6–10 oz each
- 2 tablespoons olive oil Can substitute with ghee or butter for extra richness.
- to taste Salt and freshly ground black pepper Season generously.
For the Garlic Cream Sauce
- 4 cloves garlic, minced (about 1–1½ tablespoons)
- 1 cup heavy cream Using light cream may require adjustments to thicken.
- 1 tablespoon Worcestershire sauce
- to taste Fresh parsley, chopped, for garnish
Instructions
Preparation
- Pat steaks dry with paper towels. Season both sides generously with salt and pepper.
- Heat a heavy skillet (cast iron is ideal) over medium-high. Pour in the olive oil and heat until shimmering.
Cooking
- Place steaks in the hot skillet. Sear undisturbed for 4–5 minutes per side for medium-rare, adjusting time for thicker cuts or preferred doneness.
- Remove steaks to a cutting board and tent loosely with foil. Let them rest for 5–7 minutes to keep juices from running out when sliced.
- Return the skillet to medium heat. Add the minced garlic to the pan and sauté for about 1 minute, stirring constantly so it doesn’t burn.
- Pour in the heavy cream and add the Worcestershire sauce. Stir to combine and simmer gently for 2–3 minutes until the sauce thickens slightly and coats the back of a spoon.
- Slice the rested steaks against the grain. Arrange on plates and spoon the garlic cream sauce over the slices. Finish with a sprinkle of chopped parsley.
Notes
Store leftover steak and sauce together in an airtight container within 2 hours of cooking. Reheat gently to avoid separating the sauce. For a lighter protein, try this flavor profile over fish.