Shallot Cream Ribeye #AD

Last September I dined at a very popular fine dining steakhouse, and my steak was topped with a Shallot cream sauce. Now, I am new to the cooking world and my first thought was -what in the world is a Shallot. I quickly googled it and found out it’s in the onion family, it’s just a gentler flavor whereas onions pack a stronger flavor. The sauce was amazing and I knew that it would be a blog recipe later on. Well, today is the day that I share my version of Shallot Cream Sauce over a ribeye. This sauce is simply delicious! With Fathers Day quickly approaching , this is a great recipe to make for the man in your life. Enjoy! And as usual, let me know what you think!

Glam Kitchen Tips

  • Use shallots, I don’t recommend substituting

Serves 2

Steaks provided by

****Ribeye Steaks ****


◦ 2 (16 ounce) ribeye steaks

◦ Pink Himalayan Salt

◦ Ground Black pepper

◦ Garlic powder

◦ 2 tablespoon extra virgin olive oil

◦ 2 tablespoon unsalted butter

◦ 5 sprigs fresh thyme

◦ 2 cloves of garlic , sliced in half


1. Season both sides of the meat with

salt , pepper, and garlic powder-Set


2. Heat a heavy bottom skillet

3. Add extra virgin olive oil

4. Sear both sides of the steak for 3-4

minutes each

5. Add butter, thyme, and garlic

6. Spoon pan juices over steak as it

cooks, cook steak for 2-3 minutes

more each side (cook longer if you

want a well done steak)

7. Remove from heat and let steak rest

for 3-5 minutes

****Shallot Cream Sauce****


◦ 1/2 cup heavy cream

◦ 2 tablespoon shallots finely minced

◦ 1 tablespoon garlic chopped

◦ 1 TBs Butter

◦ 1 teaspoon beef boullion

◦ Pink Himalayan Salt

◦ Pepper

1. In the same pan you cooked the steak in, drain all oil from it, only leaving about 1 teaspoon of oil in the skillet

2.add shallots and garlic and sauté for 2-3 minutes on medium night heat until softened

3.add butter and boullion then mix well , cook for another 1-2 minutes or until the butter melts

4. Stir in heavy cream and reduce heat to medium low and allow it to cook for 3-5 minutes on low heat, stirring occasionally.

5. Lightly sprinkle salt and pepper and taste the sauce (add more seasoning if needed)

6. Remove from heat and serve over steaks

2 thoughts on “Shallot Cream Ribeye #AD

  1. Hello,

    Will this and other featured items be in a e cookbook.?

    Your meals look absolutely mouthwatering. I am going to purchase them this weekend!

  2. Hi, I publish free recipes on the blog so this steak recipe will remain on the blog. And thank you I. Advance for purchasing my ebooks!

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