Ribeye Steak with Garlic Cream Sauce

We eat steak quite a bit at home. Sometimes, we want a totally different taste so adding the garlic cream sauce to a finished steak is a perfect addition. If we are trying to impress company, this is the go to recipe! Of all the cuts of beef, the ribeye is our favorite for the following reasons:

1. Marbling: Ribeye steaks are known for their high level of marbling—fat interspersed within the muscle. This fat melts during cooking, infusing the meat with rich, beefy flavor and ensuring it stays moist and tender. This marbling is one of the key factors that makes a ribeye incredibly flavorful compared to leaner cuts.
2. Flavor: The ribeye has a robust, rich beef flavor due to the fat content and the fact that it’s from the rib section of the cow, where the muscles aren’t overworked. This gives it a natural depth of flavor that’s hard to beat.
3. Tenderness: The ribeye is tender because it comes from a part of the cow that doesn’t do a lot of work, unlike more muscular cuts like the sirloin or round. The combination of tenderness and marbling makes the ribeye ideal for grilling, pan-searing, or broiling.
4. Juiciness: The fat within a ribeye ensures that the steak remains juicy throughout the cooking process. Unlike leaner cuts that can dry out easily, ribeye stays moist and delicious, even when cooked to higher doneness levels.
5. Versatility: Ribeye steaks can be cooked to a variety of preferences—rare, medium-rare, or well-done—while still retaining their tenderness and juiciness. The fat content helps keep the steak from becoming tough or dry, no matter the cooking method.
6. Bone-in or Boneless: Ribeye steaks come in two variations: bone-in and boneless. Bone-in ribeyes (often called “cowboy steaks”) have a unique flavor due to the bone, which can impart additional richness when cooked. Boneless ribeyes, on the other hand, offer a more uniform texture and are easier to slice and serve.

The negative side to the ribeye is price. We try to find ribeyes for $10.-13. or less per lb. Most fine steak restaurants would charge $40.-50. for a similar size and grade of meat. Sometimes we buy them at Costco and freeze them individually. Normally, we split a steak because they are thick, generous cuts. Sometimes we find ribeye roasts on sale and bring them home to slice in 1-1 1/2″ cuts. We freeze them individually and have found no compromise in flavor after freezing.

Obviously, you can make the garlic cream sauce for any cut of beef but it seems so perfect atop a luscious ribeye especially for a special occasion like Valentine’s Day. Enjoy!

Easy ingredients for the garlic cream sauce including minced garlic, whipping cream, freshly grated Parmesan, dijon, and chives.

I served this with spiraled angel hair zucchini tossed in a lemon olive oil. So easy and tasty!

Ribeye Steaks with Garlic Cream Sauce

This recipe is packed with flavor and perfect for anyone following a keto diet. The garlic cream sauce adds a luscious, velvety texture, and the steaks are rich and satisfying. Enjoy!

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Course dinner

Cuisine American

Servings 2

Ingredients

  

• 2 ribeye or New York strip steaks about 1 inch thick
• 2 tbsp avocado oil
• 1 tbsp butter optional for extra flavor
• Salt and pepper to taste
• 1 tsp garlic powder optional
• Fresh thyme or rosemary sprigs optional
• For the Garlic Cream Sauce:
• 2 tbsp butter
• 4 cloves garlic minced
• 1/2 cup heavy cream or full-fat coconut cream for dairy-free
• 1/4 cup grated Parmesan cheese optional for extra richness
• 1 tsp Dijon mustard optional, adds depth
• Salt and pepper to taste
• Fresh parsley or chives chopped (for garnish)

Instructions

 

• Prepare the Steaks: Put a generous amount of sea salt on both sides of the steaks and store in fridge. If you have time, let the salt remain on the steaks for several hours. This technique makes the steak very tender!
• Take the steaks out of the fridge and let them come to room temperature for 20–30 minutes.
• Season the steaks generously with pepper, and garlic powder (if using). You can also sprinkle some fresh thyme or rosemary for added flavor.
• Cook the Steaks:
• Heat a large skillet or grill pan over medium-high heat. Add some avocado oil and let it heat up until shimmering. If you are grilling the steak, make sure to let the grill heat up before placing the steak on the grates.
• Place the steaks in the pan. Cook the steaks for about 4-5 minutes per side for medium-rare, or longer if you prefer them more done. Avoid moving the steaks around too much; let them sear for the best flavor.
• Once cooked to your desired level of doneness, remove the steaks from the pan and set aside to rest for a few minutes. (This allows the juices to redistribute inside the steak.)
• Make the Garlic Cream Sauce:
• In the same skillet, reduce the heat to medium and add the butter. Once it’s melted, add the minced garlic and sauté for 1–2 minutes until fragrant and golden brown. Be careful not to burn the garlic.
• Add the heavy cream to the pan, stirring to combine with the garlic. Bring to a simmer and cook for 3-4 minutes, allowing the cream to thicken.
• Stir in the Parmesan cheese and Dijon mustard (if using). Continue cooking for another 2 minutes, until the sauce is creamy and smooth. Season with salt and pepper to taste.
• If the sauce thickens too much, you can add a splash more cream or water to reach your desired consistency.
• Serve:
• Plate the steaks, and spoon the garlic cream sauce over the top.
• Garnish with fresh chopped parsley or chives for a pop of color and added freshness.

Notes

These yummy steaks are great served with one or more of the following sides:
Cauliflower mash (as a potato substitute)
Sautéed spinach or broccoli
Zucchini noodles (zoodles) tossed with olive oil and garlic

Keyword garlic cream sauce,, keto, low-carb,, ribeye,, seed-oil free,, steak,