Steak with Garlic Cream Sauce (Print Version)
# Ingredients:
→ Steak
01 -
2 ribeye steaks
02 -
Salt, to taste
03 -
Freshly ground black pepper, to taste
04 -
2 tablespoons olive oil
→ Garlic Cream Sauce
05 -
4 cloves garlic, minced
06 -
60 ml apple cider vinegar combined with 60 ml apple juice
07 -
240 ml heavy cream
08 -
1 tablespoon Dijon mustard (wine-free)
09 -
2 tablespoons unsalted butter
10 -
25 grams grated Parmesan cheese (made with microbial rennet)
→ Garnish
11 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
Pat ribeye steaks dry and season both sides generously with salt and freshly ground black pepper.
02 -
Heat olive oil in a large skillet over medium-high heat. Sear steaks for 3–4 minutes per side for medium-rare, adjusting timing for desired doneness. Transfer steaks to a plate and allow to rest.
03 -
In the same skillet, add minced garlic and sauté for 1 minute until aromatic.
04 -
Add apple cider vinegar and apple juice mixture, deglazing the pan by scraping up any caramelized remnants. Allow to simmer for 2 minutes to reduce.
05 -
Incorporate heavy cream, Dijon mustard, and butter, allowing the sauce to simmer for 3–4 minutes until thickened.
06 -
Remove skillet from heat and stir in grated Parmesan cheese until completely melted and sauce is smooth.
07 -
Slice rested steaks, arrange on serving plates, and generously ladle garlic cream sauce over each. Garnish with freshly chopped parsley and serve immediately.
# Notes:
01 -
The apple cider vinegar and apple juice combination infuses the sauce with a balanced tangy sweetness that complements the richness of the cream and Parmesan.
02 -
Allow steaks to rest after searing for ensured juiciness.