Ingredients
2 ribeye or sirloin steaks (200–250 g each)
Salt and freshly cracked black pepper, to taste
2 tbsp olive oil
2 tbsp unsalted butter
3 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
1 tsp Dijon mustard
½ tsp smoked paprika (optional)
Fresh parsley, chopped (for garnish)
Directions
Pat steaks dry and season generously with salt and black pepper on both sides.
Heat olive oil in a heavy skillet over medium-high heat. Add steaks and sear for 3–4 minutes per side (for medium-rare, adjust time for desired doneness). Remove steaks from the pan and let rest.
Reduce heat to medium. Add butter and minced garlic to the same skillet, sautéing until fragrant, about 30 seconds.
Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, Dijon mustard, and smoked paprika until sauce is smooth and creamy.
Return steaks to the skillet briefly, spooning sauce over them to coat. Heat for 1–2 minutes.
Remove from heat, garnish with chopped parsley, and serve immediately with extra sauce.
Nutritional Information (Per Serving – Approx.)
Calories: 620 kcal
Protein: 42 g
Fat: 48 g
Carbohydrates: 4 g
Fiber: 0 g
Sodium: 780 mg