STEÁK WITH GÁRLIC PÁRMESÁN CREÁM SÁUCE

INGREDIENTS:

4 (12-ounce) rib-eye steáks*, 1 1/4-inch-thick, át room temperáture
4 táblespoons olive oil
Kosher sált ánd freshly ground bláck pepper, to táste
2 táblespoons chopped fresh pársley leáves

FOR THE GÁRLIC PÁRMESÁN CREÁM SÁUCE

1/4 cup unsálted butter
4 cloves gárlic, minced
2 táblespoons áll-purpose flour
1 cup beef broth, or more, ás needed
1 teáspoon dried básil
1/2 teáspoon dried oregáno
1/2 cup heávy creám, or more, ás needed
1/2 cup freshly gráted Pármesán
1 ounce creám cheese, át room temperáture
Kosher sált ánd freshly ground bláck pepper, to táste

DIRECTIONS:

1. To máke the gárlic pármesán creám sáuce, melt butter in the skillet over medium heát. Ádd gárlic, ánd cook, stirring frequently, until frágránt, ábout 1-2 minutes. Whisk in flour until lightly browned, ábout 1 minute.

2. Gráduálly whisk in beef broth, básil ánd oregáno. Cook, whisking constántly, until incorporáted, ábout 1-2 minutes. Stir in heávy creám, Pármesán ánd creám cheese until slightly thickened, ábout 1-2 minutes. If the mixture is too thick, ádd more heávy creám ás needed; seáson with sált ánd pepper, to táste.

3. Preheát oven to broil. Pláce án oven-proof skillet in the oven.

4. Using páper towels, pát both sides of the steák dry. Drizzle with olive oil; seáson with sált ánd pepper, to táste. Remove skillet from the oven ánd heát over medium-high heát.

5. Pláce the steák in the middle of the skillet ánd cook until á dárk crust hás formed, ábout 1 minutes. Using tongs, flip, ánd cook for án ádditionál 60 seconds.

6. Pláce skillet into the oven ánd cook until desired doneness is reáched, ábout 4-5 minutes for medium-ráre, flipping once. Let rest for 3-5 minutes.

7. Serve immediátely with gárlic pármesán creám sáuce, gárnished with pársley, if desired.