🥩 Juicy Steak with Creamy Garlic Sauce
🍽️ Ingredients (Serves 2):
For the Steak:
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2 ribeye, sirloin, or NY strip steaks (1 to 1.5 inches thick)
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Salt and pepper, to taste
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1 tbsp olive oil
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1 tbsp butter
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2 garlic cloves, smashed
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Fresh rosemary or thyme (optional, for basting)
For the Creamy Garlic Sauce:
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1 tbsp butter (or pan drippings from steak)
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4 garlic cloves, minced
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1 cup heavy cream
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1/4 cup grated Parmesan cheese
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Salt and pepper to taste
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Optional: 1/2 tsp Dijon mustard or a splash of white wine
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Optional garnish: fresh parsley
🔥 Directions:
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Season & Sear the Steak:
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Pat steaks dry and season generously with salt and pepper.
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Heat olive oil in a cast iron skillet over medium-high heat.
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Add steaks and sear 3–4 minutes per side for medium-rare (adjust for thickness).
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During the last minute, add butter, smashed garlic, and herbs. Baste the steak with the melted butter.
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Remove steaks and let them rest while you make the sauce.
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Make the Creamy Garlic Sauce:
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In the same skillet (don’t clean it!), reduce heat to medium.
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Add butter (or use pan drippings) and sauté minced garlic until fragrant (about 1 minute).
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Stir in heavy cream and bring to a simmer.
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Add Parmesan, salt, pepper, and optional mustard or wine. Simmer 3–5 minutes until thickened.
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Serve:
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Spoon the creamy garlic sauce over the rested steak.
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Garnish with chopped parsley if desired.
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Serve with mashed potatoes, roasted veggies, or a simple side salad.
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🔪 Tips:
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Internal temps for steak:
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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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No heavy cream? Use half-and-half, but the sauce will be slightly thinner.
Would you like a version for the grill, sous vide method, or a dairy-free option
