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Steak with Garlic Cream Sauce: The Ultimate Recipe Guide

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Tender ribeye steaks seared to perfection and topped with a rich and creamy garlic Parmesan sauce. A restaurant-quality meal made easy at home!

Ingredients

Scale
  • 2 (8-10 ounce) ribeye steaks, about 1-inch thick
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring Steaks to Room Temperature: Take the steaks out of the refrigerator about 30-45 minutes before cooking. This allows them to cook more evenly. Pat the steaks dry with paper towels. This is crucial for getting a good sear.
  2. Season the Steaks: In a small bowl, combine the minced garlic, dried thyme, and dried rosemary. Rub this mixture all over both sides of the steaks. Season generously with salt and freshly ground black pepper. Don’t be shy with the seasoning!
  3. Heat the Pan: Place a heavy-bottomed skillet (cast iron is ideal) over medium-high heat. Add the olive oil and butter. Let the pan heat up until the oil is shimmering and the butter is melted and slightly browned. This ensures a good sear.
  4. Sear the Steaks: Carefully place the steaks in the hot pan, making sure not to overcrowd it. Sear for 3-4 minutes per side for medium-rare, or longer depending on your desired level of doneness. Avoid moving the steaks around too much while they are searing, as this will prevent them from developing a nice crust. Use a meat thermometer to check the internal temperature.
  5. Rest the Steaks: Once the steaks are cooked to your liking, remove them from the pan and place them on a cutting board. Tent them loosely with foil and let them rest for at least 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
  6. Sauté the Garlic: While the steaks are resting, add the butter to the same skillet you used to cook the steaks (don’t wipe it out!). Melt the butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes, or until fragrant. Be careful not to burn the garlic, as this will make the sauce bitter.
  7. Deglaze the Pan: Pour in the dry white wine and scrape up any browned bits from the bottom of the pan. This is where a lot of flavor is hiding! Let the wine simmer for about 2-3 minutes, or until it has reduced slightly.
  8. Add the Cream: Pour in the heavy cream and bring the sauce to a simmer. Reduce the heat to low and let the sauce simmer for about 5-7 minutes, or until it has thickened slightly. Stir occasionally to prevent it from sticking.
  9. Finish the Sauce: Stir in the grated Parmesan cheese, chopped fresh parsley, and Dijon mustard. Season with salt and freshly ground black pepper to taste. Stir until the cheese is melted and the sauce is smooth and creamy.
  10. Adjust Consistency: If the sauce is too thick, add a splash of milk or cream to thin it out. If it’s too thin, continue to simmer it for a few more minutes until it reaches your desired consistency.
  11. Slice the Steaks: After the steaks have rested, slice them against the grain into thin slices. This makes them easier to chew and more tender.
  12. Plate and Serve: Arrange the sliced steak on plates. Spoon the garlic cream sauce generously over the steaks. Garnish with extra fresh parsley, if desired.
  13. Serve with Sides: Serve immediately with your favorite sides, such as mashed potatoes, roasted asparagus, or green beans.

Notes

  • Choose the Right Cut: Ribeye is a great choice for this recipe because it’s well-marbled and flavorful. Other good options include New York strip or filet mignon.
  • Don’t Overcook: Use a meat thermometer to ensure your steak is cooked to your desired level of doneness. Overcooked steak is tough and dry.
  • Let it Rest: Resting the steak is crucial for allowing the juices to redistribute, resulting in a more tender and flavorful steak.
  • High Heat is Key: A hot pan is essential for getting a good sear on the steak. Make sure the pan is properly heated before adding the steaks.
  • Quality Ingredients: Using high-quality ingredients, such as fresh garlic and good Parmesan cheese, will make a big difference in the flavor of the sauce.
  • Add Mushrooms: Sauté sliced mushrooms in the pan before adding the garlic for a richer, earthier sauce.
  • Spice it Up: Add a pinch of red pepper flakes to the sauce for a little heat.
  • Use Different Herbs: Experiment with different herbs, such as oregano or basil, in the sauce.
  • Make it Dairy-Free: Substitute coconut cream for the heavy cream for a dairy-free version of the sauce.
  • Add Shallots: Sauté finely diced shallots along with the garlic for a more complex flavor in the sauce.
  • Sauce is Too Thin: If the sauce is too thin, continue to simmer it over low heat until it thickens. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the sauce to help thicken it.
  • Sauce is Too Thick: If the sauce is too thick, add a splash of milk or cream to thin it out.
  • Garlic is Burning: Be careful not to burn the garlic, as this will make the sauce bitter. If the garlic starts to brown too quickly, reduce the heat to low.
  • Steak is Tough: Make sure to choose a tender cut of steak and don’t overcook it. Resting the steak is also crucial for tenderness.
  • Steak is Not Searing: Ensure the pan is hot enough before adding the steaks. Pat the steaks dry with paper towels to remove excess moisture, which can prevent them from searing properly.
  • Storage: Store leftover steak and sauce separately in airtight containers in the refrigerator for up to 3 days.
  • Reheating: Reheat the steak in a skillet over medium-low heat or in the oven at 300°F until warmed through. Reheat the sauce in a saucepan over low heat, stirring occasionally. You may need to add a splash of milk or cream to thin it out.

Find it online: https://mmmflavors.com/steak-with-garlic-cream-sauce/