Juicy Steak with Creamy Garlic Sauce
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
- 1/4 cup beef or chicken stock
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
OPTIONAL ADDITIONS
- Sautéed mushrooms: Add for a deep umami boost
- Red pepper flakes: For a touch of heat
- Shallots: Finely chopped and sautéed with the garlic for added depth
- Grated parmesan: Stir into the sauce for richness
- Splash of white wine: Deglaze the pan before adding cream for extra flavor
TIPS FOR SUCCESS
- Room temperature steaks: Let steaks sit out for 20–30 minutes before cooking for even searing
- Don’t overcrowd the pan: Sear in batches if needed to avoid steaming
- Rest your meat: Let steaks rest after searing to retain juices
- Use heavy cream: Avoid milk or light cream—they may curdle or not thicken properly
- Deglaze the pan: Loosen browned bits after cooking the steak to enrich the sauce
