What Makes This Dish Irresistible
This dish pairs perfectly seared steak with a rich, velvety garlic cream sauce that elevates a simple cut into a culinary experience fit for dinner parties or cozy nights in. The garlic and cream come together to make a sauce that’s bold yet balanced — luxurious enough for special occasions but easy enough for weeknight cooking.
Ingredients
For the Steak:
- 2 steaks (ribeye, sirloin, or your preferred cut)
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
- 1 tbsp butter
(These basics ensure a beautifully seared steak with a flavorful crust.)
For the Garlic Cream Sauce:
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup beef broth (or chicken stock)
- 1 tbsp Dijon mustard (optional, for tang)
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped (for garnish)
(The combination of cream, broth, mustard, and cheese makes this sauce rich and deeply flavorful.)
Preparation Steps
1. Cook the Steak
- Season both sides of the steaks generously with salt and pepper.
- Heat the olive oil and butter in a skillet over medium-high heat until hot.
- Add the steaks and cook to your preferred doneness:
- Rare: ~3–4 minutes per side
- Medium-Rare: ~4–5 minutes per side
- Medium: ~5–6 minutes per side
- Well-Done: ~7–8 minutes per side
- Remove steaks from the pan and let them rest on a plate to keep them juicy.
(Resting redistributes juices, making the steak tender and flavorful.)
2. Make the Garlic Cream Sauce
- Using the same skillet (don’t clean it — the browned bits add flavor), lower heat to medium.
- Add minced garlic and sauté for about 1 minute until fragrant, careful not to burn it.
- Pour in beef broth and stir to deglaze the pan.
- Add heavy cream, Dijon mustard, thyme, and black pepper. Stir until smooth.
- Let the sauce simmer 4–5 minutes until it thickens slightly.
- Stir in Parmesan cheese and cook another 1–2 minutes until creamy.
(Simmering and cheese enrich the sauce, giving it its signature silkiness.)
3. Serve
- Place steaks on plates and generously spoon the garlic cream sauce over the top.
- Garnish with fresh parsley for freshness and color.
Pro Serving Suggestions
- Serve alongside mashed potatoes, creamy polenta, or roasted vegetables for a balanced plate.
- A crisp green salad or steamed asparagus cuts through the richness beautifully.
(Classic steakhouse pairings that complement the creamy garlic sauce.)
Questions to Spark Discussion
- What cut of steak do you think pairs best with garlic cream sauce?
- Would you add mushrooms, shallots, or herbs to the sauce — and why?
- How do you prefer your steak cooked (rare, medium, well-done)?
- Could this sauce work with other proteins like chicken or pork?
Chef’s Notes & Tips
- Room-temperature meat cooks more evenly — take steaks out of the fridge 20–30 minutes before cooking.
- Use a heavy skillet (like cast iron) to get a great sear and deep flavor.
- If sauce gets too thick, loosen with a splash of broth.
- Don’t overcook the garlic — it can turn bitter if browned too long.
Frequently Asked Questions
Q: Can I use half-and-half instead of heavy cream?
A: Yes, but the sauce will be thinner and less rich.
Q: Is there a vegetarian alternative?
A: Swap beef broth for vegetable broth and serve over grilled portobello mushrooms or cauliflower steaks.
Q: How do I know when the steak is done?
A: Use a meat thermometer — 130–135°F for medium-rare, 140–145°F for medium.