Description
A perfectly seared ribeye steak topped with a luscious garlic cream sauce, brightened by a splash of apple cider vinegar and enriched with Parmesan. This elegant yet straightforward dish balances robust beef flavors with a silky, tangy sauce—ideal for a special weeknight dinner or weekend gathering.
Ingredients
Steak
2 ribeye steaks
salt, to taste
freshly ground black pepper, to taste
2 tablespoons olive oil
Garlic Cream Sauce
4 cloves garlic, minced
60 ml apple cider vinegar combined with 60 ml apple juice
240 ml heavy cream
1 tablespoon Dijon mustard (wine-free)
2 tablespoons unsalted butter
25 g grated Parmesan cheese (made with microbial rennet)
Garnish
fresh parsley, chopped, for garnish
Instructions
Pat the ribeye steaks dry and season both sides generously with salt and freshly ground black pepper.
Heat the olive oil in a large skillet over medium-high heat and sear the steaks for three to four minutes per side for medium-rare, adjusting the cooking time by a minute or two for your preferred doneness. Transfer the steaks to a plate, tent loosely with foil, and allow to rest while you prepare the sauce.
Add the minced garlic to the same skillet and sauté for one minute until fragrant, taking care not to let it brown too deeply.
Pour in the apple cider vinegar and apple juice mixture to deglaze the pan, scraping up any browned bits from the bottom. Let the liquid simmer for about two minutes to reduce slightly.
Stir in the heavy cream, Dijon mustard and butter, bringing the sauce to a gentle simmer. Cook for three to four minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon.
Remove the skillet from the heat and whisk in the grated Parmesan until fully melted and the sauce is completely smooth.
Slice the rested steaks against the grain, arrange on warm serving plates, and ladle the garlic cream sauce generously over each portion. Garnish with chopped parsley and serve immediately.
Notes
For extra depth, finish the steaks with a pat of compound butter (softened butter mixed with chopped herbs and garlic) before slicing. To make the sauce ahead, prepare through the reduction step, cool, and refrigerate up to one day; gently reheat and whisk in cream and Parmesan just before serving. Leftover sauce can be tossed with pasta or drizzled over roasted vegetables.