Description
Succulent ribeye steak with garlic cream sauce delivers a mouthwatering culinary experience from classic French cooking traditions. Diners can savor tender meat paired with rich, silky sauce that elevates simple ingredients into an elegant dinner sensation.
Ingredients
Scale
- 4 steaks (ribeye, sirloin, or filet mignon)
- 4 tbsps (60 ml) olive oil
- 4 tbsps (60 g) butter
- Salt and freshly ground black pepper, to taste
- 5 cloves garlic (2 smashed, 3 minced)
- 1 cup (240 ml) heavy cream
- ½ cup (50 g) grated Parmesan cheese
- 1 tsp Dijon mustard
- 1 tsp Italian seasoning
- Fresh parsley, chopped (for garnish)
Instructions
- Protein Preparation: Extract protein from refrigeration 30 minutes prior to cooking. Pat dry thoroughly and season generously with salt and pepper across all surfaces.
- Searing Surface: Ignite heavy-bottomed skillet over high heat. Add oil until surface ripples with intense heat. Strategically place protein, creating instantaneous golden crust through precise searing technique.
- Flavor Infusion: Reduce heat and introduce butter and garlic. Continuously baste protein with aromatic lipid mixture, monitoring internal temperature for precise doneness. Develop rich, complex flavor profile through deliberate cooking method.
- Resting Phase: Transfer protein to clean cutting surface. Loosely tent with aluminum foil, allowing muscular fibers to relax and redistribute internal moisture for maximum tenderness during 5-7 minute recuperation period.
- Sauce Transformation: Utilize identical cooking vessel to craft luxurious sauce. Deglaze pan with white wine, scraping accumulated flavor fragments. Incorporate butter, cream, Parmesan, Dijon mustard, and fresh herbs. Whisk continuously until sauce reaches velvet-like consistency.
- Culinary Presentation: Position protein as central focal point. Cascade sophisticated garlic cream sauce across surface. Garnish with finely chopped parsley or chives for vibrant visual and flavor enhancement. Serve immediately to maximize gastronomic experience.
Notes
- Optimize Meat Temperature: Remove steak from refrigerator 30-45 minutes before cooking to ensure even heat distribution and consistent internal temperature.
- Pat Dry for Perfect Sear: Use paper towels to completely remove surface moisture, enabling superior caramelization and creating a gorgeous golden-brown exterior without steaming.
- Master High-Heat Technique: Use cast-iron skillet or heavy-bottomed pan at extremely high temperature to achieve professional-grade sear, developing rich flavor compounds through Maillard reaction.
- Sauce Consistency Secrets: Whisk sauce continuously and maintain gentle heat to prevent separation, creating smooth emulsion by slowly incorporating butter and avoiding rapid temperature changes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 694
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 58 g
- Saturated Fat: 28 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 44 g
- Cholesterol: 180 mg