Step 1: Season the Steaks

Begin by generously seasoning both sides of the ribeye steaks with salt and pepper. Let the steaks sit at room temperature for about 10 minutes to ensure even cooking and better flavor absorption.

Step 2: Cook the Steaks

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Once the butter is hot and starts to foam, carefully place the steaks in the skillet. Cook the steaks to your preferred level of doneness:

• For medium-rare, cook for about 4-5 minutes per side.
• For medium, cook for 5-6 minutes per side.

Adjust the cooking time as needed based on the thickness of your steaks. Once done, remove the steaks from the skillet and set them aside to rest. Cover loosely with foil to keep warm while you prepare the sauce.

Step 3: Sauté the Garlic

In the same skillet, reduce the heat to medium and add the minced garlic. Sauté the garlic for about 1-2 minutes, stirring constantly until it becomes fragrant but not browned. This step infuses the pan with deep garlic flavors that will be the base of the sauce.

Step 4: Deglaze the Pan

Pour 1/2 cup of beef broth into the skillet, stirring to deglaze the pan and scrape up all the flavorful browned bits from the steak. This step adds depth and richness to the sauce. Allow the broth to simmer for about 2 minutes.

Step 5: Make the Garlic Cream Sauce

Next, stir in 1 cup of heavy cream, 1 teaspoon Dijon mustard, and 1 tablespoon Worcestershire sauce. Bring the sauce to a gentle simmer and let it cook for about 3-5 minutes until it begins to thicken. Stir occasionally to ensure the sauce has a smooth, creamy texture. If you want the sauce thicker, let it cook for an additional minute or two, but be careful not to boil it.

Step 6: Serve the Steaks

Once the sauce has thickened to your desired consistency, remove it from the heat. Plate the steaks and generously spoon the garlic cream sauce over the top. Serve immediately and enjoy!