The most succulent, tender steaks are served with a velvety sauce that melts in the mouth. SO GOOD!!!

What does it mean?

I’m not going to sleep tonight.

Maybe some shut-eye is in order.

Butter under the cover.

And my bedroom door locked.

You could try a second lock.

Just in case

This perfectly tender, juicy steak will melt in your mouth.

I need to buy a jug or two of this cream sauce with garlic and Parmesan.


  • At room temperature, four 12-ounce rib-eyes, each 1 1/4 inches thick.
  • Olive oil four tablespoons
  • To taste, add Kosher Salt and freshly ground Black Pepper
  • Fresh parsley leaves, two tablespoons


  • 1/4 cup Unsalted Butter
  • Four cloves garlic, minced
  • 2 Tablespoons of all-purpose flour
  • As needed, add 1 cup of beef broth.
  • One tablespoon of dried basil
  • Half a teaspoon of dried oregano
  • Use up to 1/2 cup of heavy cream
  • Half a cup of freshly grated Parmesan
  • 1 ounce of cream cheese at room temperature
  • To taste, add Kosher Salt and freshly ground Black Pepper


  • Melt butter in a skillet on medium heat. Stirring frequently, add the garlic, and cook until fragrant (about 1-2 minutes). Stir in flour for about a minute until it is lightly browned.
  • Whisk in basil, oregano, and beef broth. Cook while whisking continuously until the ingredients are incorporated. This should take about 1-2 minutes. Add heavy cream, Parmesan, and cream cheese. Stir until the mixture is slightly thickened. This should take about 1-2 minutes. Add more heavy cream if the mixture becomes too thick. Season with salt and pepper to taste.
  • Preheat oven to broil. Place a skillet that is oven-proof in the range.
  • Use paper towels to dry both sides of the beef steak. Sprinkle with olive oil and season to taste with salt and black pepper. Remove the skillet from the oven and heat on medium-high.
  • Place the steak in the center of the pan and cook for about one minute or until a crusty brown color has developed. Flip the steak using tongs and cook for an additional 60 seconds.
  • Place skillet in oven and cook for desired doneness, approximately 4-5 minutes (for medium-rare), flipping the pan once. Rest for 3-5 min.
  • Garnish with parsley if you wish. Serve immediately.

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