Description
A restaurant-quality steak dish made at home—juicy, pan-seared beef steaks smothered in a rich, velvety garlic cream sauce. Perfect for weeknights, date nights, or dinner parties, this recipe delivers bold flavors in just 25 minutes.
Ingredients
- 4 beef steaks (sirloin or ribeye)
- 2 tbsp olive oil
- 2 tbsp butter
- Salt and black pepper to taste
- 3 garlic cloves, minced
- 1 cup heavy cream
- ¼ cup beef or chicken stock
- (Optional) ¼ cup grated Parmesan
- (Optional) pinch of fresh thyme
Instructions
- Take steaks out of the fridge 20 minutes before cooking. Pat dry and season generously with salt and pepper.
- Heat olive oil in a skillet over medium-high. Sear steaks 3–4 minutes per side for medium-rare, adjusting for thickness. Add butter during the last minute, spooning over steaks. Remove and rest.
- Lower heat to medium. In the same pan, sauté garlic for 30 seconds until fragrant, scraping up brown bits.
- Pour in stock and stir, then add cream. Simmer 3–5 minutes until slightly thickened. Stir in Parmesan or thyme if using. Season with salt and pepper.
- Pour sauce over rested steaks or return steaks to the pan. Serve immediately with sides like mashed potatoes or roasted vegetables.
Notes
- Add mushrooms after cooking the steak for a heartier sauce.
- Stir in red pepper flakes for a spicy kick.
- Swap cream for half-and-half for a lighter version.
- Works just as well with pork chops or chicken breasts.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 520
- Sugar: 1g
- Sodium: 420mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 160mg
