Steak with Garlic Cream Sauce

An incredible steak dish elevated by a rich garlic cream sauce, perfect for impressing guests.

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Season both sides of the ribeye steaks generously with salt and pepper.
In a skillet over medium-high heat, heat the olive oil. Once hot, add the steaks. Cook for 4-5 minutes on each side or until they reach your desired doneness.
Let the steaks rest for about 5 minutes after cooking.
In the same skillet, reduce heat to medium and add minced garlic, cooking for about 1 minute until fragrant.
Stir in the beef broth and scrape the bottom to deglaze. Add heavy cream and Dijon mustard, stirring to combine. Let simmer for a few minutes until the sauce thickens.
Slice the rested steak against the grain, spoon the garlic cream sauce over the top, and finish with a sprinkle of chopped parsley.

Let the steak rest after cooking for juicier results. Adjust the sauce consistency with beef broth if needed.