Juicy Steak With Creamy Garlic Sauce (Print Version)
Perfectly seared steak topped with velvety garlic cream sauce for an elegant dinner.
# What You 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 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, pressing the seasoning into the meat.
03 - Heat olive oil in a large cast iron skillet over high heat until shimmering and slightly smoking.
04 - Add steaks to the hot pan and sear for 3-4 minutes per side for medium-rare doneness. Remove from pan and tent loosely with foil to rest.
05 - Reduce heat to medium. Add butter to the same skillet and let melt. Add minced garlic and sauté for 1 minute until fragrant but not browned.
06 - Pour in beef broth and scrape up any browned bits from the bottom of the pan with a wooden spoon.
07 - Stir in heavy cream and bring to a gentle simmer. Let cook for 2-3 minutes until slightly thickened.
08 - Add Dijon mustard and Parmesan cheese, stirring constantly until smooth and melted. Stir in chopped parsley and season with salt and pepper to taste.
09 - Slice the rested steaks against the grain and arrange on plates. Spoon the creamy garlic sauce generously over the top and garnish with additional fresh parsley if desired.
# Expert Hints:
01 -
- The sauce comes together in the same pan you seared the steak in, meaning every drop of beef flavor gets captured and turned into something incredible.
- Restaurant quality results are completely achievable at home with just a few pantry staples and about 30 minutes from start to finish.
02 -
- The temperature of your steak before it hits the pan matters more than most people realize, because cold meat will cook unevenly and resist developing a proper crust.
- Letting the sauce simmer for those final few minutes is essential for reducing slightly and achieving that coating consistency that clings beautifully to the meat.
03 -
- Adding a splash of white wine after sautéing the garlic creates an even more complex sauce, simply cook it down for about 30 seconds before adding the broth.
- For the most impressive presentation, slice the steak against the grain and fan the pieces on each plate before drizzling generously with the sauce.