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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.

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

Instructions

  1. Let ribeye sit at room temperature for 30 minutes. Pat dry and season with salt and pepper.
  2. 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.
  3. Add butter and herbs to the pan in the final minute and baste the steak. Remove and let rest.
  4. In the same skillet, add roasted garlic and mash lightly.
  5. Deglaze pan with beef broth, scraping up browned bits. Stir in cream and Dijon mustard if using.
  6. Simmer until slightly thickened. Stir in a tablespoon of butter to finish. Season to taste.
  7. Slice rested steak and spoon sauce over top. Garnish with parsley or black pepper if desired.

Notes

  • Roast garlic at 400°F for 35–40 minutes until golden and soft.
  • Add shallots, mushrooms, or red wine for a richer sauce.
  • Use coconut cream and olive oil for a dairy-free version.
  • Works well with filet mignon or NY strip if ribeye isn’t available.
  • Store sauce and steak separately for best results when reheating.

Nutrition

Find it online: https://recipesbyliza.com/ribeye-and-roasted-garlic-pan-sauce/