Description
Succulent Argentine ribeye steak with creamy garlic sauce promises a mouthwatering culinary journey through South American flavor profiles. Rich, velvety sauce and perfectly seared meat will transport you to a Buenos Aires steakhouse with each delectable bite.
Ingredients
Scale
Protein:
- 4 beef steaks (sirloin or ribeye)
Cooking Fats:
- 2 tablespoons (30 milliliters) olive oil
- 2 tablespoons (28 grams) butter
Seasonings:
- Salt to taste
- Black pepper to taste
Instructions
- Prepare a cast-iron skillet by heating olive oil and butter over medium-high heat until the surface shimmers with a light glaze.
- Season the steaks generously with kosher salt and freshly cracked black pepper on both sides, ensuring even coverage.
- Carefully place steaks into the hot skillet, allowing them to develop a rich, golden-brown crust for approximately 3-4 minutes on each side for medium-rare doneness.
- Transfer steaks to a resting board, allowing the internal juices to redistribute for 5-7 minutes while maintaining their warmth.
- In the same skillet with residual meat drippings, add finely minced garlic and quickly sauté until aromatic, approximately 30 seconds.
- Reduce heat to medium-low and pour heavy cream and stock into the skillet, creating a smooth liquid base.
- Whisk in Dijon mustard, fresh thyme leaves, salt, and pepper, stirring continuously to prevent scorching.
- Simmer the sauce for 3-4 minutes, watching it gradually thicken and develop a rich, velvety consistency.
- Gently return steaks to the skillet, coating them generously with the creamy garlic sauce and warming them for an additional 1-2 minutes.
- Plate the steaks and drizzle remaining sauce over the top, garnishing with freshly chopped parsley for a vibrant finish.
Notes
- Ensure the skillet is hot before adding steaks to achieve a perfect golden-brown crust that seals in the juices.
- Pat the steaks dry with paper towels before seasoning to remove excess moisture and promote better searing.
- Let the steaks rest for 5-10 minutes after cooking to allow the juices to redistribute, resulting in a more tender and flavorful meat.
- Experiment with different herbs like rosemary or sage instead of thyme to customize the sauce’s flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450 kcal
- Sugar: 0 g
- Sodium: 300 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 90 mg