Description
This Juicy Steak with Creamy Garlic Sauce recipe features perfectly seared sirloin or ribeye steaks cooked to your preferred doneness and topped with a rich, flavorful sauce made from cream, garlic, Dijon mustard, and herbs. Ideal for a quick and elegant dinner, this dish combines tender, flavorful beef with a luscious sauce garnished with fresh parsley.
Ingredients
Scale
For the Steak
- 4 beef steaks (sirloin or ribeye)
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and black pepper to taste
For the Creamy Garlic Sauce
- 3 garlic cloves, minced
- 1 cup heavy cream
- ¼ cup beef or chicken stock
- 1 teaspoon Dijon mustard
- ½ teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Steak: Heat olive oil and butter in a skillet over medium-high heat. Season the steaks generously with salt and black pepper on both sides to enhance flavor.
- Sear the Steaks: Place the steaks in the hot skillet and sear each side for 3 to 4 minutes for medium-rare doneness, or adjust the time based on your preferred level. Once done, remove the steaks from the skillet and allow them to rest to retain juices.
- Prepare the Garlic Sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds until it becomes fragrant but not browned to avoid bitterness.
- Add Cream and Stock: Pour in the heavy cream and beef or chicken stock into the skillet. Stir in the Dijon mustard, dried thyme, and season with salt and pepper. Allow the sauce to simmer gently for 3 to 4 minutes, stirring occasionally, until it thickens slightly.
- Combine Steaks and Sauce: Return the rested steaks to the skillet and spoon the creamy garlic sauce over them. Cook together for an additional 1 to 2 minutes to warm the steaks through and meld the flavors.
- Serve: Plate the steaks topped generously with the creamy garlic sauce. Garnish with freshly chopped parsley for a pop of color and fresh herbal aroma.
Notes
- For best results, use room temperature steaks before cooking to ensure even cooking.
- Adjust the thickness of the sauce by simmering longer if needed, or add a splash more stock if it becomes too thick.
- You can substitute heavy cream with half-and-half for a lighter sauce, but it may not be as rich.
- Letting the steaks rest after searing helps the meat juices redistribute, keeping the steak juicy and tender.
- Use fresh herbs like thyme instead of dried if available for a brighter flavor.
