Steak with Creamy Garlic Sauce recipe

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 Why You’ll Love This Recipe

This Steak with Creamy Garlic Sauce offers a delightful culinary experience by pairing tender and juicy steaks with a luscious garlic sauce that’s rich, creamy, and full of flavor. The simplicity of the ingredients allows the natural flavors of the steak to shine through, while the sauce adds a gourmet touch. It’s perfect for both special occasions and comforting dinners at home, offering a restaurant-quality meal that you can easily prepare in your own kitchen.

Ingredients

  • 2 ribeye steaks (about 1 inch thick)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup beef broth
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped fresh parsley (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the Steaks:

    • Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes to ensure even cooking.
    • Pat the steaks dry with paper towels and season generously with salt and freshly ground black pepper on both sides.

  2. Sear the Steaks:

    • Heat a cast iron skillet or heavy-bottomed pan over high heat until very hot.
    • Add the olive oil and 2 tablespoons of butter to the skillet.
    • Once the butter has melted and is sizzling, add the steaks. Sear for about 3-4 minutes on each side for medium-rare, or until they reach your desired level of doneness.
    • Use tongs to hold the steaks on their sides and sear the edges for about 1-2 minutes.
    • Remove the steaks from the skillet and transfer them to a plate. Tent with foil and let them rest while you prepare the sauce.

  3. Make the Creamy Garlic Sauce:

    • In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of butter.
    • Add the minced garlic and sauté for about 1 minute until fragrant.
    • Pour in the heavy cream and beef broth, stirring to combine.
    • Whisk in the Parmesan cheese and Dijon mustard, and let the sauce simmer for about 5-7 minutes, until it thickens slightly.
    • Season the sauce with salt and freshly ground black pepper to taste.

  4. Serve the Steaks:

    • Place the rested steaks on serving plates.
    • Spoon the creamy garlic sauce over the steaks, letting it cascade down the sides.
    • Garnish with chopped fresh parsley if desired.

Servings and Timing

  • Servings: This recipe serves 2 people.
  • Preparation Time: Approximately 10 minutes.
  • Cooking Time: Approximately 20 minutes.
  • Total Time: Approximately 30 minutes.

Variations

  • Steak Cuts: While ribeye steaks are recommended for their marbling and flavor, you can substitute with other cuts like sirloin, filet mignon, or New York strip based on your preference.
  • Herb Infusion: Enhance the sauce by adding fresh herbs such as thyme or rosemary during the sautéing of garlic for an aromatic touch.
  • Spice Level: For a hint of heat, incorporate a pinch of red pepper flakes or a dash of cayenne pepper into the sauce.
  • Cheese Alternative: If Parmesan isn’t available, Pecorino Romano or Gruyère can serve as suitable substitutes, offering a different yet delightful flavor profile.
  • Wine Addition: Deglaze the pan with a splash of white wine before adding the cream and broth to introduce a subtle acidity and depth to the sauce.

Storage/Reheating

  • Storage: Allow any leftover steak and sauce to cool to room temperature. Store them separately in airtight containers in the refrigerator for up to 3 days.
  • Reheating: To maintain tenderness, reheat the steak in a preheated oven at 250°F (120°C) until warmed through. Reheat the sauce gently in a saucepan over low heat, stirring occasionally. If the sauce has thickened too much, add a splash of beef broth or cream to achieve the desired consistency.

FAQs

How can I tell when my steak is done to my liking?

Use a meat thermometer to check the internal temperature: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, 145°F (63°C) for medium, and 160°F (71°C) for well-done.

Can I use a different type of cream for the sauce?

Heavy cream is recommended for its richness and ability to thicken upon simmering. Substituting with lighter creams may result in a thinner sauce.

What can I serve alongside this steak dish?

Popular side dishes include mashed potatoes, roasted vegetables,

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Steak with Creamy Garlic Sauce recipe

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  • Author: Isabella
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Diet: Gluten Free
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Description

Indulge in the ultimate comfort food with this Steak with Creamy Garlic Sauce recipe. Perfectly seared ribeye steaks are topped with a rich, velvety garlic sauce for a restaurant-quality meal at home. Whether it’s a special dinner or a hearty weeknight meal, this dish is sure to impress.

Ingredients

  • 2 ribeye steaks (about 1 inch thick)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup beef broth
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions

Prepare the Steaks:

  1. Remove the steaks from the fridge and let them sit at room temperature for about 30 minutes.
  2. Pat the steaks dry with paper towels and season generously with salt and black pepper on both sides.

Sear the Steaks:

  1. Heat a cast iron skillet or heavy-bottomed pan over high heat until very hot.
  2. Add olive oil and 2 tablespoons of butter to the skillet.
  3. Once the butter melts and sizzles, add the steaks. Sear for about 3-4 minutes per side for medium-rare (adjust for desired doneness).
  4. Use tongs to hold the steaks on their sides and sear the edges for about 1-2 minutes.
  5. Remove the steaks from the skillet, place them on a plate, tent with foil, and let them rest.

Make the Creamy Garlic Sauce:

  1. Reduce the skillet heat to medium and add the remaining 2 tablespoons of butter.
  2. Sauté the minced garlic for about 1 minute until fragrant.
  3. Pour in the heavy cream and beef broth, stirring to combine.
  4. Whisk in Parmesan cheese and Dijon mustard, allowing the sauce to simmer for 5-7 minutes until slightly thickened.
  5. Season with salt and black pepper to taste.

Serve the Steaks:

  1. Place the rested steaks on serving plates.
  2. Spoon the creamy garlic sauce over the steaks, letting it cascade down the sides.
  3. Garnish with fresh parsley, if desired.

Notes

  • Steak Doneness Guide: Use a meat thermometer: Rare (125°F/52°C), Medium-Rare (135°F/57°C), Medium (145°F/63°C), Well-Done (160°F/71°C).
  • Storage: Keep leftovers in airtight containers in the fridge for up to 3 days.
  • Reheating: Warm steak in a 250°F (120°C) oven; gently reheat sauce on low heat, adding broth or cream if needed.
  • Variations: Swap ribeye for sirloin, filet mignon, or New York strip; add fresh thyme or rosemary for extra flavor; stir in red pepper flakes for heat.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Pan-Seared
  • Cuisine: American, Steakhouse

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