🥩 Juicy Steak with Creamy Garlic Sauce
🔪 Ingredients (Serves 2)
For the Steaks
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2 boneless ribeye, sirloin, or filet mignon steaks (about 1-inch thick)
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Salt and black pepper
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1–2 tablespoons oil (high smoke point like avocado or canola)
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1 tablespoon butter
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2 cloves garlic, smashed
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Optional: fresh thyme or rosemary sprigs for basting
For the Creamy Garlic Sauce
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1 tablespoon 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 broth (or white wine for a lighter twist)
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1/4 cup grated Parmesan cheese
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Salt and pepper, to taste
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Optional: pinch of crushed red pepper or Dijon mustard for depth
🔥 Instructions
1. Prep the Steaks
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Bring steaks to room temp (about 30 minutes out of the fridge).
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Pat dry and season generously with salt and pepper.
2. Sear the Steaks
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Heat a skillet (preferably cast iron) over high heat until very hot.
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Add oil. Once shimmering, place steaks in and sear for 2–3 minutes per side, until browned.
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Add butter, smashed garlic, and herbs. Tilt pan and baste steaks for another 1–2 minutes.
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Doneness guide (internal temp):
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Rare: 125°F
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Medium rare: 130–135°F
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Medium: 140°F
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Rest steaks on a plate, tented with foil for 5–10 minutes.
3. Make the Garlic Cream Sauce
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In the same pan, lower heat to medium.
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Add 1 tbsp butter and minced garlic. Sauté 30 seconds (don’t burn).
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Stir in beef broth (or wine), scraping up browned bits.
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Add cream and bring to a gentle simmer.
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Stir in Parmesan. Simmer 2–3 minutes until thickened slightly.
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Taste and season with salt, pepper, and a touch of mustard or pepper flakes if desired.
4. Serve
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Plate steaks and spoon garlic cream sauce over the top.
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Great with mashed potatoes, roasted vegetables, or garlic butter pasta.
🧄 Pro Tips
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Use room temperature steak for an even cook.
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Letting it rest after searing keeps it juicy.
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Sauce too thick? Add a splash of broth or cream. Too thin? Simmer longer.
Want a low-carb version or a sous-vide method for even more precision?