Succulent Pan-Seared Ribeye with Creamy Garlic Sauce

How to make it

1. 1

   Start by preparing your steaks. Pat them very dry with paper towels; this helps achieve a beautiful sear. Season generously on both sides with salt and pepper.

2. 2

   Heat a large skillet, preferably cast iron, over medium high heat. Add 1 tablespoon of the butter. Once the butter is melted and sizzling, carefully place the steaks in the hot pan. Sear for about 4 to 5 minutes per side for a lovely medium rare, adjusting the time for your desired doneness.

3. 3

   Remove the seared steaks from the skillet and place them on a cutting board. Tent them loosely with foil to rest. This is important for juicy results.

4. 4

   While the steaks are resting, add the fresh asparagus to the same skillet. Cook for about 5 to 7 minutes, tossing occasionally, until they are tender crisp and bright green. Remove the asparagus and set aside.

5. 5

   Reduce the heat to medium low. Add the remaining 2 tablespoons of butter and the minced garlic to the skillet. Sauté for just about 1 minute until you can smell that wonderful garlic aroma.

6. 6

   Pour in the heavy cream. Stir constantly, bringing it to a gentle simmer. Let it cook for about 2 to 3 minutes until the sauce slightly thickens to coat the back of a spoon.

7. 7

   To serve, slice your rested steaks against the grain into thick pieces. Arrange the sliced steak and the tender asparagus on your plates. Generously spoon that amazing creamy garlic sauce right over the steak. Enjoy every bite!