Juicy Steak with Garlic Cream (Print Version)
# Ingredients:
→ Steaks
01 -
4 beef steaks (sirloin or ribeye, approximately 200 g each)
02 -
2 tablespoons olive oil
03 -
2 tablespoons unsalted butter
04 -
Salt, to taste
05 -
Freshly ground black pepper, to taste
→ Creamy Garlic Sauce
06 -
3 garlic cloves, minced
07 -
240 ml heavy cream
08 -
60 ml beef or chicken stock
09 -
1 teaspoon Dijon mustard
10 -
0.5 teaspoon dried thyme
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
13 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
Pat steaks dry and season both sides with salt and freshly ground black pepper.
02 -
Heat olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and foaming, add the steaks. Sear for 3-4 minutes per side for medium-rare, adjusting time for preferred doneness.
03 -
Transfer seared steaks to a plate and loosely cover with foil. Allow to rest while preparing the sauce.
04 -
In the same skillet, add minced garlic and sauté over medium heat for 30 seconds until aromatic, scraping up any browned bits.
05 -
Reduce heat to low. Add heavy cream and beef or chicken stock, stirring to combine. Incorporate Dijon mustard, dried thyme, salt, and pepper. Simmer the sauce gently for 3-4 minutes until slightly thickened.
06 -
Return the rested steaks and any accumulated juices to the skillet. Spoon the sauce over the steaks and warm through for 1-2 minutes.
07 -
Plate the steaks and generously ladle over the creamy garlic sauce. Finish with a sprinkle of chopped fresh parsley before serving.