Here’s a mouthwatering recipe for Juicy Steak with Creamy Garlic Sauce — perfect for a restaurant-quality dinner at home.
🥩 Juicy Steak with Creamy Garlic Sauce
🔪 Prep Time: 10 mins
🍳 Cook Time: 15–20 mins
🍽 Serves: 2
Ingredients
For the Steak:
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2 ribeye, sirloin, or filet mignon steaks (about 1 inch thick)
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Salt and freshly ground black pepper
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1 tbsp olive oil
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2 tbsp butter
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2 garlic cloves, smashed
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2 sprigs fresh thyme or rosemary (optional)
For the Creamy Garlic Sauce:
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1 tbsp butter (or use leftover steak butter)
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4 cloves garlic, minced
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1/2 cup heavy cream
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1/4 cup beef or chicken broth
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1/4 cup grated Parmesan cheese
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Salt and pepper, to taste
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Optional: 1 tsp Dijon mustard or a pinch of red pepper flakes
Instructions
1. Prepare the Steak
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Pat steaks dry with paper towels.
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Season both sides generously with salt and pepper.
2. Sear the Steak
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Heat olive oil in a heavy skillet (preferably cast iron) over medium-high heat until hot.
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Add steaks and sear 3–4 minutes per side for medium-rare, or adjust based on thickness and doneness preference.
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During the last minute, add butter, garlic cloves, and herbs. Tilt the pan and spoon the melted butter over the steaks.
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Remove steaks from pan, cover loosely with foil, and rest while you make the sauce.
3. Make the Creamy Garlic Sauce
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In the same skillet, lower heat to medium.
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Add 1 tbsp butter and minced garlic. Sauté for 1 minute until fragrant.
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Stir in broth and scrape up the brown bits (flavor!).
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Add cream and bring to a gentle simmer for 2–3 minutes.
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Stir in Parmesan cheese and cook until melted and the sauce slightly thickens.
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Season with salt, pepper, and Dijon mustard or chili flakes if desired.
4. Serve
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Slice rested steak and spoon creamy garlic sauce over the top.
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Pair with mashed potatoes, roasted veggies, or a crisp salad.
🔥 Chef’s Tips:
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Let the steak sit at room temperature for 20–30 minutes before cooking for even cooking.
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Use a meat thermometer for precision:
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Rare: 125°F
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Medium-rare: 135°F
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Medium: 145°F
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Would you like a side dish recommendation (e.g., garlic mashed potatoes or buttered asparagus) to go with it?