Creamy Ribeye Chops

Ribeye is already rich and flavorful, so it does not need a complicated treatment. These creamy ribeye chops are seared until beautifully browned, then finished in a savory cream sauce that turns the pan drippings into the best part of dinner.

Recipe at a Glance

• Prep: 10 minutes
• Cook: 20 minutes
• Bake: None
• Chill: None
• Rest: 5 minutes
• Total: 35 minutes
• Servings: 4
• Difficulty: Easy

Ingredients

• 4 ribeye chops, about 8 ounces each
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 2 tablespoons salted butter
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup low-sodium beef broth
• 1/2 cup grated Parmesan
• 1 teaspoon Italian seasoning
• 2 tablespoons chopped parsley

How to Make Creamy Ribeye Chops

1. Season the chops. Pat the ribeye chops dry with paper towels. Season both sides with salt, garlic powder, onion powder, and black pepper.
2. Sear the ribeye. Heat the olive oil in a large skillet over medium-high heat. Add the chops without crowding the pan. Sear for 3 to 5 minutes per side, depending on thickness and desired doneness. Transfer to a plate and loosely cover.
3. Build the sauce. Reduce the heat to medium. Add the salted butter and garlic to the same skillet. Cook for about 30 seconds, just until fragrant. Pour in the beef broth and scrape the browned bits from the bottom of the pan.
4. Make it creamy. Add the heavy cream and Italian seasoning. Simmer gently for 3 to 5 minutes until slightly thickened. Stir in the Parmesan until melted and smooth.
5. Finish. Return the ribeye chops and any accumulated juices to the skillet. Spoon sauce over the chops and simmer gently for 1 to 2 minutes. Rest for 5 minutes and garnish with parsley.

Tips and Troubleshooting

• Pat the chops dry before seasoning so they brown instead of steam.
• Do not boil the cream sauce aggressively. A gentle simmer keeps it smooth.
• If the sauce is too thick, add a splash of beef broth.
• If the sauce is too thin, simmer it for another minute or two before adding more cheese.
• Use an instant-read thermometer to check doneness rather than cutting the meat repeatedly.

Substitutions

Use heavy whipping cream for the sauce. Romano can replace some or all of the Parmesan. If you prefer a lighter sauce, use half-and-half, knowing it will be less rich.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of broth or cream.

FAQs

Can I use ribeye steaks instead?

Yes. Adjust the cooking time for the thickness of the steaks.

Why is my sauce grainy?

Keep the heat moderate and add the Parmesan after the cream has gently thickened. Very high heat can make a cream-and-cheese sauce separate.

Shop This Recipe

A heavy skillet, instant-read thermometer, and sturdy spatula make this recipe especially easy to execute.

For another comforting dinner, try Garlic Parmesan Chicken Skillet or Cozy Beef Stroganoff Egg Noodles.

Need more dinner ideas? Use What Should I Make?, browse Recipes by Budget, or shop the Shop My Kitchen guide.