Ingredients
- 2 ribeye steaks (about 12 ounces each)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup chicken broth
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
- 1 tablespoon butter
Substitution Tip: If ribeye isn’t available, you can substitute with sirloin or strip steak for a similarly delightful result.
Instructions
- Begin by patting the steaks dry with paper towels. Season generously with salt and pepper on both sides.
- In a skillet over medium-high heat, heat olive oil until shimmering. Add the steaks and sear for about 3-4 minutes on each side for medium-rare, or until your desired doneness. Remove steaks from the skillet and let them rest on a plate.
- In the same skillet, reduce the heat to medium and add butter. Once melted, add the minced garlic and sauté until fragrant, about 1 minute.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.
- Reduce the heat to low, then stir in the heavy cream and Parmesan cheese. Cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Taste and season with more salt and pepper if needed.
- Return the steaks to the skillet, spooning the sauce over them. Allow them to warm through for a minute or two.
- Garnish with freshly chopped parsley before serving, if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International