Ribeye and Roasted Garlic Pan Sauce with Mashed Potatoes and Green Beans
Looking to elevate your steak game? Let me introduce you to the mouthwatering delight that is Ribeye and Roasted Garlic Pan Sauce. Imagine juicy ribeye steak cooked to perfection and then drizzled with a rich, flavorful garlic-infused sauce. This dish is a true showstopper that will impress even the most discerning steak aficionados. Get ready to savor every bite of this culinary masterpiece!
Key Takeaways:
- Enhance your steak experience with the delicious Ribeye and Roasted Garlic Pan Sauce
- Save time without compromising on flavor with this easy-to-make sauce
- Experience a burst of savory garlic goodness in every bite
- Follow tips for the best results and perfect your steak dinner
- Quick tip: Serve the sauce warm for optimal taste
Why You’ll Adore This Ribeye and Roasted Garlic Pan Sauce
Unbeatable Flavor: Indulge in the rich, savory taste of the Ribeye and Roasted Garlic Pan Sauce that enhances every bite of your steak.
Easy Preparation: With simple steps, you can elevate your steak dinner to gourmet levels effortlessly.
Garlic Lover’s Dream: If you’re a garlic enthusiast, this sauce will become your new favorite condiment.
Gourmet Experience: Impress your guests or simply treat yourself to a restaurant-quality dish at home.
Essential Ingredients for Ribeye and Roasted Garlic Pan Sauce
Ribeye Steak: The star of the show, tender and flavorful, perfectly complemented by the garlic pan sauce.
Garlic: The key ingredient that infuses the sauce with its unmistakable aroma and flavor.
Butter: Adds richness and a velvety texture to the sauce, making it indulgently delicious.
How to Make Ribeye and Roasted Garlic Pan Sauce
Prepare the Ribeye
Start by seasoning your ribeye steak generously with salt and pepper.
Create the Garlic Pan Sauce
In a hot skillet, melt butter and sauté minced garlic until fragrant. Let it mingle with the pan juices for a truly flavorful sauce.
Finish and Serve
Once your steak is cooked to your liking, drizzle the aromatic garlic pan sauce over it and enjoy!
Ingredients
Ribeye and Roasted Garlic Pan Sauce Instructions
Pro Tips for the Best Ribeye and Roasted Garlic Pan Sauce
Temperature Matters: Allow your steak to rest before slicing to lock in juices and tenderness.
Garlic Magic: Use fresh garlic for the best and most aromatic sauce.
Sauce Consistency: Adjust the amount of butter for a thicker or thinner sauce to your liking.
You Must Know
- Rest your steak before slicing to retain its juiciness.
- Fresh garlic will give your sauce the best flavor.
- Adjust the butter amount in the sauce to achieve your desired consistency.
- Drizzle the sauce over the steak right before serving for maximum impact.
How to Store Ribeye and Roasted Garlic Pan Sauce
Store any leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
Customizing Your Ribeye and Roasted Garlic Pan Sauce
Feel free to customize the sauce by adding a touch of balsamic vinegar for a tangy twist or a sprinkle of fresh herbs for added freshness.
What to Serve with Ribeye and Roasted Garlic Pan Sauce
Pair your steak and sauce with a side of creamy mashed potatoes, roasted vegetables, or a crisp green salad for a well-rounded and satisfying meal.
Ribeye and Roasted Garlic Pan Sauce with Mashed Potatoes and Green Beans
An exceptional ribeye steak dish complemented by an indulgent garlic pan sauce and accompanied by mashed potatoes and green beans.
Timing
Recipe Details
Ingredients
- 01 12 ounce Yukon Gold Potatoes
- 02 ¼ ounce Chives
- 03 6 ounce Green Beans
- 04 2 cloves Garlic
- 05 6 tablespoon Sour Cream
- 06 20 ounce Rib-Eye Steak
- 07 1 unit Beef Demi-Glace
- 08 1 tablespoon Olive Oil
- 09 1 teaspoon Vegetable Oil
- 10 2 tablespoon Butter
- 11 Salt
- 12 Pepper
Instructions
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Thinly slice chives. Place garlic cloves in the center of a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet.
Place garlic foil packet on a baking sheet. Roast on top rack for 10 minutes. After 10 minutes, carefully add green beans to sheet; toss with a large drizzle of olive oil, salt, and pepper. Return to oven until garlic has softened and green beans are browned and tender, 12-15 minutes.
While garlic roasts, place potatoes in a large pot with enough salted water to cover by 2 inches. Boil until tender when pierced with a fork, 15-20 minutes. Reserve 1 cup potato cooking liquid, then drain and return potatoes to pot. Mash until smooth, then stir in sour cream, salt, and pepper. If needed, add reserved potato cooking liquid a splash at a time until potatoes are creamy. Keep covered until ready to serve.
While green beans roast, pat steak very dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Once oil is hot, add steak and cook to desired doneness, 3-6 minutes per side, depending on thickness of meat. (TIP: If steak has a layer of fat on one side, use tongs to flip meat and sear until fat is rendered and crispy.) Turn off heat; transfer to a cutting board to rest. Wipe out pan.
Once garlic is done, transfer to a cutting board and mash with a fork. Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for steak. Add mashed garlic (start with half and add more if desired); cook for 30-60 seconds. Add demi-glace and ¼ cup water (⅓ cup for 4). Simmer until slightly thickened, 1-2 minutes. Turn off heat. Stir in another 1 TBSP butter (2 TBSP for 4) and any resting juices from steak. Season with salt and pepper.
Slice steak against the grain. Stir half the chives into potatoes. Divide potatoes, green beans, and steak between plates. Top steak and potatoes with sauce. Garnish with remaining chives.
FILED UNDER:
NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Must-Know Tips
Professional Secrets
Frequently Asked Questions About Ribeye and Roasted Garlic Pan Sauce
Can I make Ribeye and Roasted Garlic Pan Sauce ahead of time?
Absolutely! You can prepare the sauce in advance and reheat it gently before serving to enjoy the same rich flavors.
How long does Ribeye and Roasted Garlic Pan Sauce last in the fridge?
The sauce can be stored in the refrigerator for up to 3 days, ensuring you have delicious leftovers for future meals.
What herbs can I add to enhance the flavor of the sauce?
For a herbaceous touch, consider adding fresh thyme or rosemary to your garlic pan sauce for an extra layer of flavor.
Is Ribeye and Roasted Garlic Pan Sauce suitable for a special occasion dinner?
Absolutely! This dish is perfect for special occasions, impressing your guests with its gourmet flavors and presentation.
How can I adjust the garlic flavor in the sauce?
To intensify the garlic flavor, you can add more cloves or adjust the cooking time to enhance its aroma.
Can I use this sauce for other cuts of steak?
Certainly! The Ribeye and Roasted Garlic Pan Sauce pairs well with various cuts of steak, enhancing the flavor of each dish.
What is the best way to reheat the sauce?
Gently heat the sauce in a saucepan on low heat, stirring occasionally until warmed through before serving.
Can I freeze the sauce for later use?
While the sauce can be frozen, it is best enjoyed fresh for optimal taste and quality.
Final Thoughts
In conclusion, Ribeye and Roasted Garlic Pan Sauce is a culinary experience that combines the richness of ribeye steak with the irresistible flavor of garlic-infused sauce. Don’t miss out on the opportunity to elevate your steak nights with this delectable dish. Give it a try and savor every bite of this mouthwatering creation!
