🥩 Juicy Steak with Creamy Garlic Sauce
🧂 Ingredients (2 servings)
For the steak:
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2 ribeye, sirloin, or NY strip steaks (about 1 inch thick)
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Salt and black pepper (to taste)
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1 tbsp olive oil
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1 tbsp butter
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2 garlic cloves (crushed)
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Fresh herbs (optional — thyme or rosemary sprigs)
For the creamy garlic sauce:
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2 tbsp butter
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4–5 garlic cloves (minced)
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½ cup heavy cream (or half-and-half for lighter sauce)
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¼ cup beef broth (or chicken broth)
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¼ cup grated Parmesan cheese
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Salt and pepper (to taste)
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Fresh parsley or chives (for garnish)
🔥 Instructions
1. Prepare the steak
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Pat steaks dry with paper towels — this helps with browning.
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Season generously with salt and pepper on both sides.
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Let them sit at room temperature for about 15–20 minutes before cooking.
2. Sear the steak
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Heat olive oil in a heavy skillet (cast iron works best) over medium-high heat.
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When hot, add the steaks and sear 3–4 minutes per side for medium-rare (adjust for desired doneness).
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During the last minute, add butter, crushed garlic, and herbs. Spoon the melted butter over the steaks (“basting”) for extra flavor.
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Remove steaks and let them rest on a plate while you make the sauce.
3. Make the creamy garlic sauce
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In the same pan, reduce heat to medium.
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Add 2 tbsp butter, then sauté the minced garlic until fragrant (30–45 seconds).
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Stir in broth and scrape up the browned bits — that’s pure flavor.
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Add cream and bring to a gentle simmer.
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Stir in Parmesan until melted and the sauce thickens (about 2–3 minutes).
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Taste and adjust with salt and pepper.
4. Combine & Serve
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Return the rested steaks to the pan for 1 minute to coat in sauce, or serve with sauce spooned over the top.
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Garnish with chopped parsley or chives.
🍽️ Serving Ideas
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Pair with garlic mashed potatoes, roasted asparagus, or buttered noodles.
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For a Chicago-style flair, serve with creamed spinach or a loaded baked potato.
Would you like me to adjust this recipe for a specific steak cut (like filet mignon, sirloin, or flank)?
