Name: Ribeye and Roasted Garlic Pan Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 ribeye steak (1–1.5 inches thick, bone-in or boneless); Salt and pepper, to taste; 1 tbsp olive oil or avocado oil; 2 tbsp butter (plus more for sauce); 1–2 sprigs fresh rosemary or thyme (optional); 1 head roasted garlic (about 6–8 cloves); 1/2 cup beef broth or stock; 1/4 cup heavy cream or half-and-half; 1 tsp Dijon mustard (optional); Salt and pepper to taste; Optional garnish: chopped parsley, cracked black pepper

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Ribeye and roasted garlic pan sauce is the kind of dish I make when I want something bold, rich, and restaurant-worthy right at home. A beautifully seared ribeye steak is paired with a silky, savory sauce made from sweet roasted garlic, pan drippings, and just a few simple ingredients. It’s comforting, luxurious, and surprisingly easy to pull off in one skillet.

Why You’ll Love This Recipe

I love this recipe because it brings out the best in a good steak. The ribeye is juicy and flavorful on its own, but that roasted garlic pan sauce takes it to another level—creamy, aromatic, and perfect for spooning over each slice. It’s ideal for a special dinner, date night, or when I just want to treat myself without leaving the house. No need for fancy tools or complicated steps, just simple ingredients and big flavor. Ribeye and Roasted Garlic Pan Sauce

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the ribeye:

Ribeye steak (bone-in or boneless, about 1–1.5 inches thick)
Salt and pepper
Olive oil or avocado oil
Butter
Fresh rosemary or thyme (optional for basting)

For the roasted garlic pan sauce:

Roasted garlic cloves (about one small head)
Beef broth or stock
Heavy cream or half-and-half
Dijon mustard (optional)
Butter
Salt and pepper

Optional garnish:

Chopped parsley
Cracked black pepper

Directions

I let the ribeye sit at room temperature for 30 minutes, then pat it dry and season generously with salt and pepper.
I heat a cast iron skillet over medium-high heat with oil, then sear the steak until deeply browned on both sides (about 4–5 minutes per side, depending on thickness).
During the last minute of cooking, I add butter and fresh herbs, then baste the steak. I remove it from the pan and let it rest.
In the same skillet, I add roasted garlic and mash it slightly with the back of a spoon to release its flavor.
I deglaze the pan with beef broth, scraping up the browned bits, then stir in a splash of cream and a bit of Dijon if I want more tang.
I simmer until the sauce thickens slightly, then finish it with a pat of butter for that silky finish. I season it to taste.
I slice the rested ribeye and spoon the warm garlic sauce over the top before serving.

Servings and timing

This recipe makes 2 servings.
Prep time: 10 minutes (plus time to roast garlic)
Cook time: 15–20 minutes
Total time: 30–40 minutes

Variations

I use shallots or a splash of red wine for extra depth in the sauce.
Sometimes I add mushrooms to the pan before making the sauce for a richer bite.
For a dairy-free version, I use coconut cream and olive oil instead of butter and cream.
I’ve also made this sauce with filet mignon or NY strip when ribeye isn’t available.

storage/reheating

I store leftover steak and sauce separately in the fridge for up to 3 days.
To reheat the steak, I warm it gently in a low oven or slice it and reheat quickly in a skillet.
I reheat the sauce over low heat on the stovetop, adding a splash of broth or cream if it’s too thick. Ribeye and Roasted Garlic Pan Sauce

FAQs

How do I roast garlic for the sauce?

I slice the top off a garlic head, drizzle with olive oil, wrap it in foil, and roast it at 400°F for about 35–40 minutes until soft and golden. I squeeze out the cloves when cool.

Can I use pre-minced garlic instead?

I don’t recommend it here. Roasted garlic gives a sweet, mellow flavor that can’t be replicated with raw or jarred garlic.

What’s the best pan for searing ribeye?

I always use a cast iron skillet. It holds heat well and gives the steak a perfect crust.

Should I rest the steak before slicing?

Yes, I let it rest for at least 5–10 minutes so the juices redistribute and stay in the meat.

Can I make the sauce ahead of time?

Yes, I sometimes make the roasted garlic sauce earlier in the day and warm it gently before serving. It holds up well.

Conclusion

Ribeye and roasted garlic pan sauce is one of those meals that feels indulgent without being complicated. The steak is rich and satisfying, and that velvety garlic sauce ties everything together. Whether I’m making it for a special occasion or just because I want a good steak dinner at home, this recipe never disappoints.

Ribeye and Roasted Garlic Pan Sauce

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Ribeye and roasted garlic pan sauce is a rich, restaurant-quality meal made in one skillet. Juicy, seared ribeye is paired with a creamy, savory sauce infused with sweet roasted garlic—perfect for a cozy date night or when you want to treat yourself at home.

Author: Lizaa
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 2 servings
Category: Main Dish
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

1 ribeye steak (1–1.5 inches thick, bone-in or boneless)
Salt and pepper, to taste
1 tbsp olive oil or avocado oil
2 tbsp butter (plus more for sauce)
1–2 sprigs fresh rosemary or thyme (optional)
1 head roasted garlic (about 6–8 cloves)
1/2 cup beef broth or stock
1/4 cup heavy cream or half-and-half
1 tsp Dijon mustard (optional)
Salt and pepper to taste
Optional garnish: chopped parsley, cracked black pepper

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Instructions

Let ribeye sit at room temperature for 30 minutes. Pat dry and season with salt and pepper.
Heat cast iron skillet over medium-high heat. Add oil and sear steak 4–5 minutes per side until browned and cooked to desired doneness.
Add butter and herbs to the pan in the final minute and baste the steak. Remove and let rest.
In the same skillet, add roasted garlic and mash lightly.
Deglaze pan with beef broth, scraping up browned bits. Stir in cream and Dijon mustard if using.
Simmer until slightly thickened. Stir in a tablespoon of butter to finish. Season to taste.
Slice rested steak and spoon sauce over top. Garnish with parsley or black pepper if desired.