Juicy Steak Creamy Garlic Sauce (Print Version)
Tender seared steak topped with rich garlic cream sauce
# 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 Make It:
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.
04 - 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.
05 - Reduce the 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. Stir in heavy cream and bring to a gentle simmer.
07 - 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 comes together in minutes but tastes like it simmered all afternoon
- Room temperature steaks mean you will get that gorgeous crust every single time
02 -
- I once skipped letting the steaks come to room temperature and they cooked unevenly, with gray rings and raw centers
- Letting the meat rest is not optional, cutting into it immediately sends all those juices running onto your plate
03 -
- Invest in a cast iron skillet, they hold heat better than anything else for achieving that restaurant quality crust
- Grate your Parmesan fresh from a wedge, the pre grated stuff contains cellulose that prevents proper melting