Ingredients:

  • 2 Ribeye or Sirloin steaks (approx. 1 inch thick, about 8 oz / 227 g each)
  • 1 tablespoon olive oil (15 mL)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon garlic powder (4 g)
  • 1 tablespoon unsalted butter (14 g)
  • 1 cup heavy cream (240 mL)
  • 1 cup grated Parmesan cheese (100 g)
  • 1 clove garlic, minced
  • Optional: Fresh parsley, chopped (for garnish)

Instructions:

  1. Rub steaks with olive oil, garlic powder, salt, and pepper. Let sit for at least 10 minutes at room temperature.
  2. Heat a cast iron skillet over medium-high heat. Sear the steaks for 4-5 minutes on one side or until a golden crust forms. Flip and cook for an additional 3-5 minutes, checking for desired doneness with a meat thermometer (135°F / 57°C for medium-rare). Remove from heat and let rest for 5 minutes.
  3. In a saucepan, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream, whisking constantly. Gradually incorporate Parmesan cheese, whisk until smooth. Season with salt and pepper to taste.
  4. Slice the steak against the grain and plate. Drizzle Alfredo sauce over the steak and garnish with parsley if desired.