Juicy Steak With Creamy Garlic Sauce (Print View)
Perfectly seared steak topped with a rich, velvety garlic cream sauce. Ready in 30 minutes.
# What You Need:
→ Steak
01 - 2 ribeye steaks (8 oz each, 1-inch thick)
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp freshly ground black pepper
→ Creamy Garlic Sauce
05 - 2 tbsp unsalted butter
06 - 4 garlic cloves, minced
07 - 1/2 cup heavy cream
08 - 1/4 cup beef broth
09 - 1 tsp Dijon mustard
10 - 1/4 cup grated Parmesan cheese
11 - 1 tbsp chopped fresh parsley
12 - Salt and pepper to taste
# How to Make It:
01 - Remove steaks from refrigerator 30 minutes before cooking to reach room temperature. Pat dry thoroughly with paper towels.
02 - Generously season both sides of each steak with kosher salt and freshly ground black pepper.
03 - Heat olive oil in a large cast iron skillet over high heat until shimmering.
04 - Place steaks in the hot pan and sear for 3 to 4 minutes per side for medium-rare doneness. Remove steaks, tent loosely with foil, and let rest while preparing sauce.
05 - Reduce heat to medium. Add butter to the same skillet and melt. Add minced garlic and sauté for 1 minute until fragrant.
06 - Pour in beef broth and scrape up browned bits from the bottom of the pan.
07 - Stir in heavy cream and bring to a gentle simmer. Add Dijon mustard and Parmesan cheese, stirring continuously until sauce is smooth and slightly thickened, about 2 to 3 minutes.
08 - Stir in chopped fresh parsley. Season with salt and pepper to taste.
09 - Slice rested steaks against the grain. Plate steaks and spoon creamy garlic sauce generously over the top. Garnish with additional fresh parsley if desired.
# Expert Tips:
01 -
- The sauce transforms an already great steak into something restaurant-worthy with just a few pantry staples
- Youll look like a culinary genius while actually doing very little work
02 -
- Never cut into your steak immediately to check doneness or all those juices will escape onto your plate
- The sauce will continue thickening off the heat, so remove it slightly earlier than you think
03 -
- Splash in white wine after sautéing garlic for an extra layer of sophistication
- Grate fresh Parmesan yourself rather than using pre-grated for better melting