Description
This recipe for the best steak with creamy garlic sauce delivers a perfectly seared ribeye, sirloin, or NY strip steak accompanied by a rich, decadent garlic-infused cream sauce topped with Parmesan and fresh parsley. Ready in just 25 minutes, it’s an elegant yet approachable dish ideal for a special dinner or a satisfying weeknight meal.
Ingredients
Scale
Steak
- 2 ribeye, sirloin, or NY strip steaks
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
Creamy Garlic Sauce
- 1 tablespoon butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard (optional)
- Salt and black pepper, to taste
- Fresh chopped parsley, for garnish
Instructions
- Prepare the Steaks: Pat the steaks dry with paper towels to remove any excess moisture, which helps achieve a better sear. Generously season both sides with salt and black pepper.
- Sear the Steaks: Heat a skillet over medium-high heat and add olive oil and butter. Once hot, place the steaks into the skillet and sear for 3 to 5 minutes per side, depending on thickness and desired doneness. After cooking, remove the steaks from the pan and let them rest while preparing the sauce.
- Sauté Garlic: Lower the heat to medium. In the same pan, add 1 tablespoon of butter and sauté the minced garlic until fragrant, about 1 minute, stirring constantly to avoid burning.
- Make the Cream Sauce: Pour in the heavy cream and stir in the grated Parmesan cheese. Add the optional Dijon mustard if using. Let the sauce simmer gently for 3 to 5 minutes, stirring constantly, until it thickens. Season with salt and black pepper to taste.
- Combine and Serve: Return the steaks to the pan and spoon the creamy garlic sauce over them, or slice the steaks and drizzle the sauce on top. Garnish with fresh chopped parsley before serving.
Notes
- Allowing the steak to rest after cooking ensures juices redistribute and the meat remains tender and flavorful.
- Dijon mustard is optional but adds a lovely tang that complements the cream sauce.
- Use a heavy-bottomed skillet for even heat distribution and better searing.
- Adjust seasoning of the sauce gradually to suit your taste.
- For a thicker sauce, simmer a little longer or add a small amount of cornstarch slurry.
