Succulent Steak with Garlic Cream Sauce Delightful Dish

Ingredients

• 2 pieces ribeye steaks (about 1-inch thick)
• to taste Salt and black pepper
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 0.5 cup grated Parmesan cheese
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• 2 tablespoons unsalted butter
• for garnish Fresh parsley, chopped

Instructions

1. Prepare the Steaks: Take the steaks out of the refrigerator and let them sit at room temperature for about 30 minutes. Season both sides generously with salt and black pepper.
2. Sear the Steaks: In a large skillet, heat the olive oil over medium-high heat. Once hot, place the steaks in the skillet and sear for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Remove the steaks from the skillet and let them rest on a plate, loosely covered with foil.
3. Make the Garlic Cream Sauce: In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
4. Add the Cream: Pour in the heavy cream, stirring constantly. Add the grated Parmesan cheese, Dijon mustard, and thyme. Simmer the mixture while stirring gently for about 3-4 minutes, or until the sauce thickens slightly.
5. Season the Sauce: Taste and adjust the seasoning with salt and pepper if needed.
6. Serve: Slice the steaks (if desired) and arrange them on plates. Generously drizzle the garlic cream sauce over the top.
7. Garnish: Sprinkle chopped fresh parsley over the steaks for a touch of color and freshness.