Description
A succulent and tender steak topped with a rich, creamy garlic sauce that elevates the flavors to the next level. Perfect for a special dinner or a weeknight indulgence. The sauce is simple to make and complements the steak’s natural juices, creating an irresistible dish.
Ingredients
- 2 steaks (ribeye, sirloin, or your choice)
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 tablespoon butter
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Prepare the Steak:
Season both sides of the steak generously with salt and pepper.Cook the Steak:
Heat olive oil in a skillet over medium-high heat. Once hot, add the steaks and sear for 3-4 minutes per side (depending on thickness) for medium-rare, or cook to your desired level of doneness. Remove from the pan and let rest.Make the Garlic Cream Sauce:
In the same skillet, add butter and minced garlic. Sauté for 1-2 minutes until fragrant but not burnt. Add the heavy cream and bring it to a simmer. Stir in Parmesan cheese and Dijon mustard. Let the sauce simmer for about 3-5 minutes until it thickens slightly.Finish the Dish:
Place the steaks back in the skillet, spooning some of the sauce over them. Let the steak absorb the sauce for 1-2 minutes before removing it from the pan.Serve:
Plate the steak, pour the garlic cream sauce over the top, and garnish with freshly chopped parsley. Serve with your favorite sides!
Notes
- For a lower-calorie version, you can substitute half-and-half for heavy cream.
- Add some sautéed mushrooms to the sauce for extra flavor and texture.
- Pair with mashed potatoes, steamed vegetables, or a fresh salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-seared
- Cuisine: American
Keywords: Steak, garlic cream sauce, ribeye, Dijon mustard, Parmesan, pan-seared steak