Ingredients
Serves 2
2 ribeye steaks, 1–1.25 inches thick (10–12 oz each, well-marbled)
Kosher salt and freshly ground black pepper
2 Tbsp extra-virgin olive oil
3 Tbsp unsalted butter, divided
6 garlic cloves, finely minced (about 2 Tbsp—not pressed)
1 cup heavy cream (cold—helps prevent curdling)
½ cup low-sodium beef broth (or homemade pan drippings + water)
¼ cup finely grated Parmigiano-Reggiano (freshly grated—pre-shredded won’t melt smoothly)
1 tsp Italian seasoning (or ½ tsp each dried oregano + thyme)
Fresh flat-leaf parsley, finely chopped
Step-by-Step Instructions
Temper & dry: Remove steaks from fridge 30–45 minutes before cooking. Pat extremely dry with paper towels—moisture is the enemy of crust. Season generously on all sides with salt and pepper (1 tsp salt total).
Sear with confidence: Heat a 10–12" cast iron or stainless skillet over medium-high until shimmering hot. Add olive oil and 1 Tbsp butter. When butter foams (not browns), add steaks. Sear 4–5 minutes per side for medium-rare (125°F internal), pressing gently to ensure full contact. Do not move or flip early.
Rest thoughtfully: Transfer steaks to a warm plate, tent loosely with foil. Let rest 8–10 minutes—this redistributes juices and ensures tenderness.
Build the sauce: Reduce heat to medium. Add remaining 2 Tbsp butter. Add garlic and Italian seasoning; sauté 45–60 seconds—until fragrant but not golden (bitterness alert!).
Deglaze & enrich: Pour in beef broth, scraping vigorously to lift all browned bits. Simmer 1 minute. Reduce heat to medium-low. Stir in cold cream and Parmesan. Simmer gently 3–4 minutes—until sauce coats the back of a spoon (do not boil). Season with salt and pepper.
Unite & finish: Return steaks (and any accumulated juices) to the skillet. Spoon sauce over them. Warm 1–2 minutes—do not simmer vigorously.
Serve with reverence: Plate steaks. Spoon generous sauce over and around. Garnish with parsley.
Tips for Perfect Gravy
(Note: This sauce is the gravy—but for extra depth, deglaze with ¼ cup dry red wine before broth. Simmer 2 minutes to cook off alcohol.)
Serving Suggestions
With crispy roasted potatoes and sautéed garlicky greens
Alongside creamy polenta or wild mushroom risotto
Paired with a bold Cabernet Sauvignon or Barolo
For elegance: finish with a few drops of aged balsamic after plating
Storage & Make-Ahead Tips
Sauce base (without steaks) keeps refrigerated 2 days—reheat gently, whisk in 1 Tbsp cream if thin.
Do not freeze—cream sauces separate upon thawing.
Season steaks up to 24 hours ahead; refrigerate uncovered on a rack.
Frequently Asked Questions
Can I use sirloin or NY strip?
Yes—but ribeye’s marbling ensures juiciness. For leaner cuts, reduce sear time by 1 minute per side.
No heavy cream?
Substitute half-and-half + 1 Tbsp cream cheese (add at end, off-heat). Avoid milk—it won’t thicken.
Why is my sauce thin?
Likely causes: heat too high (causes curdling, not thickening), or insufficient reduction. Simmer 2–3 minutes more on low.
Allergy Information
Contains: Dairy, beef.
Gluten-free, nut-free, soy-free (check broth label).
Egg-free, fish/shellfish-free.
Nutrition Facts
(Per serving, 1 steak + sauce)
Calories: 1,150 | Protein: 48g | Fat: 98g (sat 58g) | Carbs: 6g | Fiber: 0g | Sugar: 2g | Sodium: 720mg
Final Thought
Great steak isn’t rushed. It’s about patience—the quiet minutes of resting, the careful scrape of the pan, the slow simmer of cream into gold. This dish asks for nothing more than attention: to the sizzle, the scent, the moment the garlic whispers now. And when you cut into that first slice—crust giving way to rosy, buttery interior, swirled in sauce rich with history and care—you’ll understand: some of life’s deepest pleasures are simple, sacred, and seared to perfection.
