Juicy Steak With Creamy Garlic Sauce (Printable View)
Tender seared steak topped with velvety garlic cream sauce ready in 30 minutes.
# Ingredient List:
→ 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 (plus extra for garnish)
12 - Salt and pepper, to taste
# How to Prepare:
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 (preferably cast iron) over high heat until shimmering. Add the steaks and sear for 3–4 minutes per side for medium-rare, or until desired doneness. Remove steaks from the pan, cover loosely with foil, and rest while making the sauce.
04 - Reduce the heat to medium. Add butter to the same skillet. Once melted, add minced garlic and sauté for 1 minute until fragrant.
05 - Pour in beef broth and scrape up any browned bits from the pan. Stir in heavy cream and bring to a gentle simmer.
06 - Add Dijon mustard and Parmesan cheese, stirring until the sauce is smooth and slightly thickened, about 2–3 minutes. Stir in chopped parsley and season with salt and pepper to taste.
07 - Slice the rested steaks and serve topped with the creamy garlic sauce. Garnish with additional parsley if desired.
# Expert Suggestions:
01 -
- The restaurant quality sauce comes together in minutes while your steak rests
- That golden crust paired with velvety garlic cream makes every bite feel like a special occasion
02 -
- Room temperature steaks cook more evenly than cold ones straight from the fridge
- Don't rush the sear, that crust is where most of the flavor lives
03 -
- Let your cast iron skillet heat up for at least 5 minutes before adding oil
- Slice the steak against the grain for the most tender eating experience