Garlic Cream Steak (Printable Version)
Ribeye pan-seared till it's perfect, covered in a dreamy garlic cream, a sprinkle of Parmesan, and a hint of tangy apple cider. Perfect for a classy dinner.
# What You'll Need:
→ Steak
01 -
2 tablespoons olive oil
02 -
Freshly ground black pepper, to taste
03 -
Salt, to taste
04 -
2 ribeye steaks
→ Garlic Cream Sauce
05 -
25 grams grated Parmesan cheese (uses microbial rennet)
06 -
2 tablespoons unsalted butter
07 -
1 tablespoon Dijon mustard (skip the wine)
08 -
240 ml heavy cream
09 -
60 ml apple cider vinegar mixed with 60 ml apple juice
10 -
4 cloves garlic, minced up
→ Garnish
11 -
Chopped fresh parsley to top things off
# Step-by-Step Guide:
01 -
After letting the steaks rest, cut them up and set on plates. Spoon loads of the creamy garlic sauce over the top, scatter parsley, and dig in right away.
02 -
Turn off the heat and quickly stir in your Parmesan until it melts in and the sauce looks nice and silky.
03 -
Add cream, butter, and Dijon to the pan. Let that bubble until it gets thick, should take about three or four minutes.
04 -
Pour in your apple vinegar and juice mix. Scrape those brown bits stuck on the pan so all that flavor gets in the sauce. Let that simmer so it reduces for a couple minutes.
05 -
Toss the minced garlic into your hot pan and let it cook for about a minute, you'll smell it right away.
06 -
Get your skillet going over medium-high with olive oil. Sear your steaks about 3 to 4 minutes per side if you want them pink in the middle, but go a bit longer if you want them well done. Set the steaks aside to hang out and relax.
07 -
Dry the steaks with a paper towel, then give both sides a good shake of salt and plenty of pepper.
# Additional Notes:
01 -
Mixing apple cider vinegar with apple juice gives the sauce a sweet-tart kick that works great with the creamy cheese vibes.
02 -
Let your steak rest after cooking so it stays juicy when you cut in.