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For a great succulent steak recipe, start with fresh ribeye steaks. I love ribeye because it has rich flavor and great texture. You need two steaks, about one inch thick. This cut is tender and juicy when cooked right.

Succulent Steak with Garlic Cream Sauce - Decadent & Delicious!

If you're looking to elevate your dinner experience, try this succulent steak with garlic cream sauce! This rich and flavorful dish is simple to make at home and is sure to impress. Discover tips on selecting the best cuts, perfect cooking techniques, and how to whip up a creamy garlic sauce that enhances every bite. Don't miss out on creating a restaurant-quality meal that your taste buds will adore! Click through to find the full recipe and transform your dinner tonight!
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Ingredients
  

2 ribeye steaks (about 1 inch thick)

Salt and freshly ground black pepper

2 tablespoons olive oil

3 cloves garlic, minced

1 cup heavy cream

1 teaspoon Dijon mustard

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

1/4 cup grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Steaks: Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes. Season both sides generously with salt and freshly ground black pepper.

    Cook the Steaks: Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the steaks to the skillet. Cook for about 4-5 minutes for medium-rare, or to your desired doneness. Flip the steaks halfway through cooking for even browning.

      Rest the Steaks: Once cooked, remove the steaks from the skillet and transfer them to a plate. Cover loosely with aluminum foil and let them rest while you prepare the sauce.

        Make the Garlic Cream Sauce: In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 1 minute, until fragrant but not browned.

          Add the Cream: Pour in the heavy cream and stir to combine with the garlic. Let it simmer for 2-3 minutes, allowing the cream to thicken slightly.

            Flavor the Sauce: Stir in the Dijon mustard, fresh thyme leaves, and grated Parmesan cheese. Cook for an additional 2-3 minutes until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste.

              Serve: Slice the rested steaks against the grain and arrange them on a serving platter. Drizzle the garlic cream sauce over the top and sprinkle with freshly chopped parsley for a pop of color.

                - Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 2

                  - Presentation Tips: Serve the steak on a rustic wooden board or a white platter to create contrast. Use a sprig of thyme as a garnish on top of the steak alongside the sauce for an elegant finish. Pair with a side of roasted vegetables or creamy mashed potatoes for a complete meal.