Juicy Steak With Creamy Garlic Sauce
Tender seared steaks finished in a velvety garlic cream sauce — a rich, restaurant-style dish that’s surprisingly simple to prepare and ideal for date nights or comfort-food dinners.
Equipment
- Large Skillet
- Tongs
Ingredients
- 2 ribeye or sirloin steaks about 8 oz / 225 g each
- 1 tablespoon olive oil
- 1 tablespoon butter
- salt and black pepper to taste
- 4 cloves garlic minced
- 1/2 cup heavy cream 120 ml
- 1/4 cup beef broth 60 ml
- 1/4 teaspoon crushed red pepper flakes optional, for a little heat
- 1/4 cup grated Parmesan cheese 25 g
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- fresh parsley chopped, for garnish
Instructions
- Dry the steaks thoroughly with paper towels. Rub both sides with olive oil and season liberally with salt and freshly ground black pepper.
- Warm a large skillet over medium-high heat and add the butter. When the fat is hot and shimmering, sear the steaks until a brown crust forms—about 3–4 minutes per side for medium-rare, or longer to reach your preferred doneness. Transfer the steaks to a plate and let them rest while you make the sauce.
- Reduce the heat to medium. In the same pan, add the minced garlic and sauté briefly (about 30 seconds) until fragrant, taking care not to burn it. Pour in the beef broth and heavy cream, using a spatula to scrape up any browned bits from the bottom of the skillet.
- Stir in the grated Parmesan, Dijon mustard, and crushed red pepper flakes if using. Continue to cook for 2–3 minutes, stirring, until the cheese melts and the sauce thickens slightly. Finish the sauce by stirring in the lemon juice to brighten the flavors.
- Return the rested steaks to the skillet and spoon the creamy garlic sauce over them. Let everything simmer together for 1–2 minutes so the steaks warm through and absorb some sauce.
- Transfer the steaks to serving plates, spoon additional sauce on top, and sprinkle with chopped parsley. Serve immediately with mashed potatoes, roasted vegetables, or crusty bread.