Juicy Steak with Creamy Garlic Sauce
A melt-in-your-mouth steak topped with a luxurious garlic cream sauce, perfect for any occasion.
Servings: 4 servings
Equipment
- Large Skillet
- Mixing Bowl
- Meat Thermometer
Ingredients
Steak Ingredients
- 4 pieces beef steaks (sirloin or ribeye)
- 2 tablespoons olive oil
- 2 tablespoons butter
- to taste salt
- to taste black pepper
Sauce Ingredients
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup beef or chicken stock
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- to taste salt and pepper
- for garnish fresh parsley, chopped
Instructions
- Pat the steaks dry with paper towels and season both sides generously with salt and black pepper.
- Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Once hot, add the steaks and cook for 3-5 minutes per side (depending on thickness and desired doneness). For medium-rare, a good guide is about 4 minutes per side.
- Transfer steaks to a plate and loosely cover with foil to rest.
- Lower heat to medium, add another tablespoon of butter to the skillet, and sauté the minced garlic until fragrant (about 1 minute).
- Stir in the heavy cream, beef or chicken stock, Dijon mustard, and dried thyme. Scrape up any browned bits from the skillet for extra flavor.
- Simmer the sauce for 3-5 minutes until slightly thickened, stirring occasionally. Season with additional salt and pepper to taste.
- Return the steaks (and any juices) to the skillet, spoon the creamy garlic sauce over the top, and let everything heat through for another minute.
- Serve the steaks drizzled with sauce, and garnish with fresh chopped parsley.
Notes
For best results, use steaks at room temperature and avoid overcrowding the pan. Let the steak rest before slicing to lock in juices.