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This juicy steak with creamy garlic sauce is always a showstopper at my table. Rich and tender beef is swaddled in a velvety garlic-infused sauce and finished with a burst of fresh parsley. It is a recipe that feels restaurant-worthy but comes together in a single skillet at home.
I started making this on birthdays and now it is my go-to whenever I want to impress guests without a fuss. My family always requests extra sauce so I make a double batch.
Ingredients
- Beef steaks: such as sirloin or ribeye. Aim for well-marbled cuts about two hundred grams each for juiciness
- Olive oil: Gives high-heat searing power and a subtle fruity flavor. Look for cold-pressed for best taste
- Unsalted butter: Lends richness to both the sear and the sauce. Always use fresh high-quality butter
- Salt and freshly ground black pepper: Key for building bold flavor. Use flaky salt and freshly cracked pepper for maximum impact
- Garlic cloves: Minced for bold aroma and punch. Go for firm heavy bulbs
- Heavy cream: Makes the sauce silky and decadent. Choose full-fat for best results
- Beef or chicken stock: Adds savory backbone. Homemade or low sodium are best so flavors shine
- Dijon mustard: Brightens the creamy base and balances the flavors. True Dijon gives just the right tang
- Dried thyme: Brings gentle herby warmth. Make sure your thyme is fragrant and not stale
- Fresh parsley: For garnish and a pop of color. Choose crisp leaves and chop just before serving
Step-by-Step Instructions
- Pat and Season the Steaks:
- Pat steaks very dry using paper towels to ensure a caramelized crust. Then liberally season both sides with salt and freshly cracked black pepper. Patting dry is key because excess moisture will steam the meat rather than brown it
- Sear the Steaks:
- Add olive oil and butter to a large skillet over medium-high heat. When the butter is melted and bubbling, add steaks carefully. Press down lightly to create full pan contact. Sear undisturbed for three to four minutes, then flip and repeat for your desired doneness
- Rest the Steaks:
- Transfer your browned steaks onto a plate and cover them loosely with foil. Resting is vital for retaining juices. Let them sit while you make the sauce
- Start the Sauce with Garlic:
- Without cleaning the skillet, lower heat to medium and stir in minced garlic, making sure to scrape up any caramelized bits from steak. Sauté for about thirty seconds to release aroma but avoid browning which can turn garlic bitter
- Build the Cream Sauce:
- Reduce to low heat and whisk in heavy cream plus beef or chicken stock. Stir in Dijon mustard, dried thyme, some salt and pepper. Simmer everything gently for three to four minutes, lifting and swirling to let sauce thicken slightly
- Warm Steaks in Sauce:
- Return steaks and any juices to the pan. Spoon sauce over meat and let everything mingle for up to two minutes on low heat. This step infuses steak with the sauce and warms them up
- Serve and Garnish:
- Pile steaks onto warm plates. Spoon over plenty of creamy garlic sauce and finish with a flourish of chopped fresh parsley for a fresh burst of flavor and color
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My favorite part is using the same skillet for the sauce which means you capture all the steak’s tasty caramelized juices. The garlic aroma always reminds me of late Sunday nights when everyone gathers and the sizzle promises a cozy meal ahead.
Storage Tips
Leftover steak and sauce can be stored together in an airtight container in the refrigerator for up to three days. For best results, slice steak before reheating to help the sauce rewarm evenly. Gently reheat in a skillet over low heat while stirring the sauce to avoid splitting.
Ingredient Substitutions
If you do not have ribeye or sirloin, use strip steak or flat iron as good alternatives. For a lighter sauce, try half and half instead of full heavy cream, though the sauce will be slightly thinner. Fresh thyme can substitute for dried, just double the amount.
Serving Suggestions
Serve this juicy steak with creamy garlic sauce alongside roasted potatoes or a tangle of buttered green beans. A crisp salad or some crusty bread will round out the meal and help mop up every last drop of the sauce.
Cultural Context
Classic steak au poivre and French steak dishes inspire this recipe. Cream sauces like this one are beloved in European steakhouses and are designed to strike a balance between richness and a zap of fresh herb.
Frequently Asked Questions
- → How do I sear steaks evenly?
Ensure your skillet is hot before adding the steaks. Pat steaks dry, season generously with salt and pepper, and avoid overcrowding the pan for an even sear.
- → Can I substitute the heavy cream?
Yes, you can use coconut cream or a plant-based cream alternative for a lighter, dairy-free option.
- → What cut of steak works best?
Sirloin or ribeye steaks are ideal due to their marbling and tenderness, but other cuts like filet mignon or strip steak can also work well.
- → How can I thicken the sauce further?
Simmer the sauce longer to reduce it, or mix a small amount of cornstarch with water and add it to the sauce, stirring until it thickens.
- → Can I make this ahead of time?
It's best served fresh, but you can prepare the sauce ahead and reheat gently when ready to serve. Cook the steaks just before serving for the best texture.
- → What sides pair well with this dish?
Mashed potatoes, steamed vegetables, or a simple side salad make excellent accompaniments to enhance the dish.