Ingredients
- 2 ribeye steaks, about 1-inch thick
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup beef broth
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley, chopped
- Lemon juice, to taste (optional)
Substitution suggestions: If ribeye isn’t available, sirloin or strip steak are excellent alternatives. For a lighter option, substitute half of the heavy cream with milk or a dairy-free alternative like coconut milk.
Instructions
- Remove the steaks from the fridge and let them sit at room temperature for about 30 minutes. This ensures even cooking.
- Season both sides of the steaks with salt and freshly ground black pepper.
- In a heavy skillet, heat olive oil over medium-high heat until it begins to shimmer. Add the steaks and sear for 3-4 minutes on each side, depending on your preferred level of doneness. Remember, my abuela always said, “A good steak is all about the sear!”
- Once cooked to your liking, remove the steaks from the skillet and let them rest on a plate, loosely covered with foil.
- In the same skillet, reduce the heat to medium and add the butter. When the butter has melted, stir in the minced garlic and cook until fragrant, about 30 seconds.
- Pour in the heavy cream and beef broth, scraping up any browned bits from the skillet—these are flavor gold!
- Add the Dijon mustard and stir to combine. Let the sauce simmer for 3-4 minutes, or until it slightly thickens.
- Stir in the chopped parsley and a squeeze of lemon juice if desired, for that bright, fresh finish that my mom always loved.
- Return the steaks to the skillet, spooning the sauce over them to coat. Serve immediately, pouring any extra sauce over the steaks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International