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Steak with Garlic Cream Sauce

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This Steak with Garlic Cream Sauce is a decadent dish perfect for special occasions or an indulgent dinner. Juicy, seared steak is paired with a luscious garlic cream sauce, creating a restaurant-quality meal you can make at home.

Ingredients

Scale

For the steak:

  • 4 steaks (ribeye, sirloin, or filet mignon, 6–8 oz each)
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • Salt and pepper, to taste

For the garlic cream sauce:

  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup (240 ml) heavy cream
  • 1/4 cup (25 g) grated Parmesan cheese
  • 1 tsp Dijon mustard
  • 1/2 tsp fresh thyme leaves (or 1/4 tsp dried thyme)
  • Salt and pepper, to taste

Optional garnish:

  • Fresh parsley, chopped
  • Cracked black pepper

Instructions

1. Prepare the steaks

  1. Pat the steaks dry with paper towels. Season both sides generously with salt and pepper.

2. Cook the steaks

  1. Heat olive oil in a large skillet over high heat. Once hot, add the steaks to the pan.
  2. Sear the steaks for 3–5 minutes per side, depending on desired doneness (3 minutes for rare, 5 for medium).
  3. Add the butter to the skillet and spoon it over the steaks as they finish cooking for added flavor.
  4. Remove the steaks from the skillet, tent with foil, and let rest for 5 minutes.

3. Make the garlic cream sauce

  1. In the same skillet, reduce the heat to medium and melt the butter.
  2. Add the minced garlic and sauté for 1 minute, until fragrant.
  3. Stir in the heavy cream, Parmesan cheese, Dijon mustard, and thyme. Simmer for 2–3 minutes, stirring occasionally, until the sauce thickens slightly.
  4. Season the sauce with salt and pepper to taste.

4. Serve

  1. Plate the steaks and spoon the garlic cream sauce over the top.
  2. Garnish with fresh parsley and cracked black pepper, if desired. Serve immediately.

Notes

  • Steak Options: Ribeye, filet mignon, or sirloin steaks work best for this recipe, but any cut can be used.
  • Doneness Guide: Use a meat thermometer for accuracy—125°F (52°C) for rare, 135°F (57°C) for medium-rare, and 145°F (63°C) for medium.
  • Pairings: Serve with mashed potatoes, roasted vegetables, or crusty bread to soak up the sauce.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://ukfinda.com/steak-with-garlic-cream-sauce/