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For a succulent steak recipe, quality ingredients make all the difference. The main star is the ribeye steak. I use two ribeye steaks, about one inch thick. They provide great flavor and tenderness. Always choose steaks that have a good marbling of fat. This adds rich taste.

Succulent Steak with Garlic Cream Sauce - Decadent & Delicious!

Discover the secret to a restaurant-quality meal right at home with our recipe for succulent steak with garlic cream sauce. Learn how to choose the best cuts, achieve perfect doneness, and create a creamy sauce that elevates every bite. Perfect for impressing your guests or enjoying a cozy dinner, this dish is a must-try. Click through to explore the full recipe and step-by-step guide to crafting this delightful dish!
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Ingredients
  

2 ribeye steaks (about 1 inch thick)

Salt and black pepper to taste

2 tablespoons olive oil

4 cloves garlic, minced

1 cup heavy cream

1 tablespoon Dijon mustard

1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)

1 tablespoon Worcestershire sauce

1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Steaks: Take the ribeye steaks out of the refrigerator and let them come to room temperature for about 30 minutes. Pat them dry with paper towels and season generously with salt and black pepper on both sides.

    Cook the Steaks: In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the steaks to the skillet. Sear for about 4-5 minutes on one side without moving them, then flip and cook for another 4-5 minutes for medium-rare, or to your desired doneness. Use a meat thermometer if needed (130°F for medium-rare).

      Remove and Rest: Once cooked to your preference, remove the steaks from the skillet and cover them loosely with aluminum foil to let them rest while you prepare the sauce.

        Make the Garlic Cream Sauce: In the same skillet (don’t clean it), lower the heat to medium and add the minced garlic. Sauté for about 30 seconds to 1 minute until fragrant, being careful not to burn it.

          Add Cream and Flavors: Pour in the heavy cream and stir in the Dijon mustard, thyme, and Worcestershire sauce. Bring the mixture to a simmer, allowing it to thicken slightly (about 3-4 minutes). Stir occasionally until the sauce is creamy and well combined.

            Season the Sauce: Taste the garlic cream sauce and adjust seasoning with salt and pepper as needed. If desired, you can whisk in a little bit of cheese (like Parmesan) for added richness.

              Serve: Slice the rested steaks against the grain and plate them. Spoon the garlic cream sauce generously over the beef, and garnish with chopped fresh parsley.

                - Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 2

                  Presentation Tips: Serve the steak on a warm plate with the sauce drizzled artistically over the top. For a side, consider creamy mashed potatoes or roasted vegetables to complement the dish, adding a light sprinkle of fresh herbs for color.