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Steak with Creamy Garlic Sauce

Indulge in the ultimate comfort food with this Steak with Creamy Garlic Sauce recipe. Perfectly seared steak topped with a rich, velvety garlic sauce makes for an unforgettable meal that’s sure to impress. Whether you’re planning a special dinner or just craving a delicious and hearty dish, this recipe delivers on all fronts. The succulent steak pairs beautifully with the creamy sauce, creating a mouthwatering combination that’s hard to resist.

Equipment

  • Cast iron skillet or heavy-bottomed pan
  • Tongs
  • Chef’s knife
  • Cutting board
  • Measuring cups and spoons
  • Whisk
  • Small saucepan

Ingredients

  • 2 ribeye steaks about 1 inch thick
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter divided
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 1/2 cup beef broth
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped fresh parsley optional, for garnish

Instructions

  • Prepare the Steaks:
  • Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes. This helps ensure even cooking.
  • Pat the steaks dry with paper towels and season generously with salt and freshly ground black pepper on both sides.
  • Sear the Steaks:
  • Heat a cast iron skillet or heavy-bottomed pan over high heat until very hot.
  • Add the olive oil and 2 tablespoons of butter to the skillet.
  • Once the butter has melted and is sizzling, add the steaks. Sear for about 3-4 minutes on each side for medium-rare, or until they reach your desired level of doneness.
  • Use tongs to hold the steaks on their sides and sear the edges for about 1-2 minutes.
  • Remove the steaks from the skillet and transfer them to a plate. Tent with foil and let them rest while you prepare the sauce.
  • Make the Creamy Garlic Sauce:
  • In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of butter.
  • Add the minced garlic and sauté for about 1 minute until fragrant.
  • Pour in the heavy cream and beef broth, stirring to combine.
  • Whisk in the Parmesan cheese and Dijon mustard, and let the sauce simmer for about 5-7 minutes, until it thickens slightly.
  • Season the sauce with salt and freshly ground black pepper to taste.
  • Serve the Steaks:
  • Place the rested steaks on serving plates.
  • Spoon the creamy garlic sauce over the steaks, letting it cascade down the sides.
  • Garnish with chopped fresh parsley if desired.