Pan Seared Steak in Creamy Tuscan Sauce
Juicy pan seared ribeye steaks finished in a rich creamy Tuscan sauce made with garlic, parmesan, and sun-dried tomatoes. This restaurant-style steak dinner is easy enough for weeknights but impressive enough for special occasions.
- Prep Time: 10 MINUTES
- Cook Time: 20 MINUTES
- Total Time: 30 minutes
- Yield: 2-3 SERVINGS 1x
- Category: Dinner
- Method: STOVETOP
- Cuisine: American, Italian
Ingredients
Steak
2 ribeye steaks (about 1 inch thick)
Salt and freshly cracked black pepper
1 tablespoon olive oil
1 tablespoon butter
Creamy Tuscan Sauce
2 tablespoons butter
4 cloves garlic, minced
½ small onion or shallot, diced
½ cup sun-dried tomatoes, chopped
½ cup chicken broth
1 cup heavy cream
½ cup freshly grated parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons fresh parsley, chopped
Instructions
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Pat the steaks dry with paper towels and season generously with salt and black pepper.
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Heat olive oil in a large skillet or cast iron pan over medium-high heat.
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Add the steaks and cook for about 3–4 minutes per side until a deep golden crust forms.
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Add 1 tablespoon butter and spoon the melted butter over the steaks for extra flavor.
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Remove the steaks from the pan and set aside while you prepare the sauce.
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Reduce heat to medium and add butter to the same skillet. Add the diced onion and garlic and cook for about 2 minutes until fragrant.
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Stir in the sun-dried tomatoes, chicken broth, and Italian seasoning. Let it simmer for 2–3 minutes.
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Pour in the heavy cream and bring to a gentle simmer.
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Stir in the parmesan cheese and cook until the sauce thickens slightly.
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Return the steaks to the skillet and spoon the sauce over the top.
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Simmer for 2–3 minutes until the steak is warmed through and coated in the sauce.
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Sprinkle with fresh parsley and serve immediately.
Notes
Let steaks rest at room temperature before cooking for the best sear.
• Use freshly grated parmesan for the smoothest sauce.
• Serve with risotto, pasta, or mashed potatoes to soak up the sauce.