Ingredients:
For the steak:
- 2 ribeye, sirloin, or strip steaks (about 8 oz each)
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
For the creamy garlic sauce:
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup beef or chicken broth
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon Dijon mustard (optional, for depth)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the steaks:
Pat steaks dry with paper towels. Season both sides generously with salt and pepper. - Sear the steaks:
Heat olive oil in a large skillet over medium-high heat. When hot, add the steaks.
Cook 3–5 minutes per side for medium-rare, or to your preferred doneness.
Add butter during the last minute and spoon it over the steaks.
Remove from skillet and let rest on a plate, tented with foil. - Make the garlic cream sauce:
In the same skillet (don’t wipe it out), reduce heat to medium.
Add a bit more butter if needed, then sauté garlic for about 1 minute until fragrant.
Pour in broth and simmer for 1–2 minutes, scraping up any browned bits.
Stir in heavy cream and Parmesan. Simmer gently for 2–3 minutes until thickened.
Add Dijon mustard if using, and season with salt and pepper to taste. - Serve:
Place steaks on plates and spoon the creamy garlic sauce over the top. Garnish with chopped parsley.
Serving Suggestions:
- Serve with mashed potatoes, roasted vegetables, or steamed green beans.
- Add a simple salad or warm dinner rolls for a full meal.