Juicy Steak With Creamy Garlic Sauce (Printable)
Perfectly seared steak draped in a velvety, garlic-infused cream sauce for an elegant yet easy dinner.
# What You'll Need:
→ Steak
01 - 2 ribeye steaks (each about 8 oz, 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 Steps:
01 - Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat dry with paper towels.
02 - Season both sides of the steaks generously with salt and pepper.
03 - Heat olive oil in a large skillet over high heat until shimmering. Add the steaks and sear for 3-4 minutes per side for medium-rare, or until desired doneness.
04 - Remove steaks from the pan, cover loosely with foil, and rest while making the sauce.
05 - Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and sauté for 1 minute until fragrant.
06 - Pour in beef broth and scrape up any browned bits from the pan.
07 - Stir in heavy cream and bring to a gentle simmer. Add Dijon mustard and Parmesan cheese, stirring until the sauce is smooth and slightly thickened, about 2-3 minutes.
08 - Stir in chopped parsley and season with salt and pepper to taste.
09 - Slice the rested steaks and serve topped with the creamy garlic sauce. Garnish with additional parsley if desired.
# Expert Advice:
01 -
- The sauce transforms an already great steak into something that feels like you ordered from a steakhouse
- Everything happens in one pan, which means maximum flavor and minimal cleanup
02 -
- Dont skip bringing steaks to room temperature, or youll end up with a gray band of overcooked meat before the center reaches temperature
- The pan must be properly hot before adding steak, otherwise youll steam instead of sear and miss that crucial crust
03 -
- Invest in an instant-read thermometer to nail your desired doneness every single time
- The browned bits stuck to your pan after searing are pure gold, so scrape every bit into your sauce