Savory Steak with Garlic Cream Sauce: The Ultimate Guide to a Gourmet Delight

Ingredients

• 2 pieces ribeye steaks (1-inch thick)
• 1 Prise Salt
• 1 Prise freshly ground black pepper
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon fresh thyme leaves
• 0.5 teaspoon dried thyme
• 1 tablespoon fresh parsley, chopped (for garnish)
• 1 tablespoon grated Parmesan cheese (optional)

Instructions

1. Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes. Season both sides generously with salt and black pepper.
2. In a large skillet, heat the olive oil over medium-high heat. Once hot, carefully add the seasoned steaks. Sear for 4-5 minutes on one side until a nice crust forms. Flip the steaks and cook for another 3-4 minutes for medium-rare, or until they reach your desired doneness.
3. Once cooked, remove the steaks from the skillet and place them on a cutting board. Tent them loosely with aluminum foil while you prepare the sauce.
4. In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant.
5. Pour in the heavy cream, scraping up any browned bits from the bottom of the skillet. Stir in the Dijon mustard, Worcestershire sauce, thyme, and season with salt and pepper to taste. If desired, add the grated Parmesan cheese for a richer flavor.
6. Allow the sauce to simmer for 4-5 minutes, stirring occasionally, until it thickens slightly.
7. Slice the rested steaks against the grain and arrange on plates. Drizzle the garlic cream sauce generously over the sliced steak. Garnish with fresh parsley.