Ingredients:
For the Steak:
- 2 ribeye, sirloin, or tenderloin steaks (about 1 inch thick)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
For the Creamy Garlic Sauce:
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup beef broth
- 1/2 teaspoon Dijon mustard (optional, for depth)
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1 tablespoon chopped parsley (for garnish)
Instructions:
- Prepare the Steak:
Pat steaks dry with paper towels and season both sides generously with salt and black pepper. - Sear the Steaks:
Heat olive oil and butter in a heavy skillet (preferably cast iron) over medium-high heat.
Once hot, add steaks and sear for 3–4 minutes per side (for medium-rare), or until desired doneness.
Transfer steaks to a plate, cover loosely with foil, and let rest. - Make the Creamy Garlic Sauce:
In the same pan, reduce heat to medium. Add 3 tablespoons of butter and minced garlic. Sauté until fragrant (about 30 seconds).
Pour in beef broth and stir to deglaze the pan, scraping up browned bits for flavor.
Add heavy cream and Dijon mustard; stir well. Let simmer 2–3 minutes until slightly thickened.
Stir in Parmesan cheese until the sauce becomes smooth and creamy. - Combine:
Return the steaks to the pan, spooning the creamy garlic sauce over them. Let simmer for 1–2 minutes to warm through. - Serve:
Plate the steaks, drizzle with extra sauce, and garnish with chopped parsley.
Perfect with mashed potatoes, roasted vegetables, or buttered noodles.
Storage:
- Fridge: Store leftovers up to 3 days.
- Reheat: Warm gently in a skillet with a splash of cream or milk.