Introduction
Few meals capture comfort and indulgence like a perfectly seared steak topped with a velvety garlic cream sauce. The combination of tender, juicy beef and creamy, garlicky goodness makes this dish ideal for a romantic dinner, a special occasion, or simply when you want to treat yourself. This recipe strikes the perfect balance — crisp, caramelized steak on the outside, tender and juicy inside, bathed in a luscious sauce that will make every bite unforgettable.
Ingredients
For the Steak:
- 2 ribeye or sirloin steaks (about 8–10 oz each)
- 1 tbsp olive oil
- 1 tbsp butter
- Salt and freshly ground black pepper (to taste)
- Fresh herbs (optional, such as rosemary or thyme)
For the Garlic Cream Sauce:
- 2 tbsp butter
- 4–5 cloves garlic, minced
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
- ½ tsp Dijon mustard (optional, for depth)
- Salt and pepper, to taste
- Fresh parsley or chives, chopped (for garnish)
Instructions / Method
1. Prepare the Steaks
- Pat steaks dry with paper towels — this helps create a beautiful sear.
- Season generously on both sides with salt and pepper.
- Let the steaks rest at room temperature for about 20–30 minutes before cooking (this ensures even cooking).
2. Sear the Steaks
- Heat a heavy skillet (cast iron preferred) over medium-high heat until hot.
- Add olive oil and butter. Once the butter is melted and foamy, carefully place the steaks in the pan.
- Sear for 3–4 minutes per side (for medium-rare), adjusting time based on thickness and desired doneness.
- Add a sprig of rosemary or thyme near the end for an aromatic touch.
- Remove the steaks from the skillet, cover loosely with foil, and let rest while you make the sauce.
3. Make the Garlic Cream Sauce
- In the same skillet (do not wipe it clean), reduce heat to medium.
- Add 2 tbsp butter and the minced garlic. Sauté for about 30 seconds until fragrant — don’t let it burn.
- Pour in the heavy cream, stirring to combine and deglaze the pan (scrape up the browned bits for extra flavor).
- Stir in Parmesan cheese and Dijon mustard.
- Simmer gently for 2–3 minutes, stirring until the sauce thickens slightly.
- Taste and season with salt and pepper.
4. Combine & Serve
- Return the rested steaks to the skillet, spooning the sauce over them.
- Let them warm through for 1–2 minutes.
- Plate the steaks, drizzle generously with garlic cream sauce, and sprinkle with chopped parsley or chives.
Serving Suggestions
Serve this indulgent steak with:
- Roasted potatoes or mashed potatoes
- Steamed asparagus or sautéed spinach
- A glass of bold red wine (Cabernet Sauvignon or Malbec)
Chef’s Tip
For extra depth, add a splash of white wine or beef broth to the sauce before the cream — it’ll elevate the flavor beautifully.