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Rib-eye Steak Sliders with a Garlic Parmesan Cream Sauce
Serves 12 |
Bite-size with huge flavor.
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Ingredients:
| 1/4 cup butter |
| 4 garlic cloves, grated |
| 1 tablespoon flour |
| 1 cup beef stock |
| 1 teaspoon dried basil |
| 1/2 teaspoon dried oregano |
| 1/2 cup heavy cream |
| 2/3 cup freshly grated Romano cheese |
| 1 oz cream cheese |
| Kosher salt, to taste |
| Black pepper, to taste |
| 2 boneless rib eye steaks |
| 8 slices thick cut pepper crusted bacon |
| Lettuce, for garnish |
| 12 slider buns |
Directions:
- Melt the butter over medium heat in a saucepan. Then add the garlic and cook for 1 minute. Whisk in the flour and cook for 2 minutes, stirring constantly. Slowly pour in the beef stock slowly and stir. Sprinkle the basil and oregano, stir and cook for 2 minutes. Add the heavy cream, Romano cheese, and cream cheese. Stir and cook until the cheese is melted. Season with salt and pepper. Remove from heat and set aside.
- Preheat oven to broil. Place an oven-proof skillet into the oven on the top rung.
- Pat dry the rib-eyes with paper towels. Season both sides with kosher salt and pepper.
- Remove the skillet from the oven. Place the skillet on the stove and bring to medium-high heat. Place the steaks into the hot skillet, let sear for 2 minutes. Flip and sear for 2 minutes.
- Return the skillet to the oven and cook the steaks for 5-6 minutes for medium. Remove the skillet from the oven and place the steaks on a plate. Let the steaks rest for 5 minutes then slice into strips.
- Cook the bacon in the same skillet. Once the bacon is cooked, transfer to a plate. Wipe excess bacon grease from the skillet and toast the slider buns over medium-low heat.
- Assemble the slider starting with the lettuce, steak, a dollop of sauce, bacon and more sauce.
| Main Ingredient: | Rib-eye Steak |
| Cooking Method: | Broil, Stovetop |
| Course: | Dinner |
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