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Juicy Steak with Creamy Garlic Sauce Recipe

Juicy Steak with Creamy Garlic Sauce Recipe
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5.1 from 30 reviews

Elevate your dinner with this perfectly seared, juicy steak topped with a rich, creamy garlic sauce. This restaurant-quality dish is surprisingly simple to make at home, making it perfect for both special occasions and weeknight indulgence.

Ingredients

For the Steak:

  • 2 ribeye steaks (about 1 inch thick)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, smashed
  • 2 sprigs fresh rosemary or thyme
  • Salt and black pepper, to taste

For the Creamy Garlic Sauce:

  • 2 tablespoons unsalted butter
  • 4 garlic cloves, minced
  • 1 cup heavy cream
  • 1/4 cup Parmesan cheese, grated
  • 1 teaspoon Dijon mustard
  • Salt and black pepper, to taste
  • 1/4 teaspoon smoked paprika (optional)

Instructions

  1. Prepare the Steak: Pat the steaks dry with paper towels and season generously with salt and pepper on both sides.
  2. Heat a skillet over medium-high heat. Add olive oil and sear the steaks for 3-4 minutes per side for medium-rare, or adjust to your desired doneness.
  3. Add butter, smashed garlic cloves, and rosemary/thyme to the skillet. Spoon the melted butter over the steaks as they cook.
  4. Remove steaks from the skillet and let them rest for 5-7 minutes.
  5. Make the Creamy Garlic Sauce: In the same skillet, reduce heat to medium and melt 2 tablespoons of butter. Add minced garlic and sauté for 1 minute until fragrant.
  6. Stir in heavy cream and bring to a simmer. Add Parmesan cheese, Dijon mustard, smoked paprika (if using), salt, and pepper. Stir until the sauce is smooth and slightly thickened.
  7. Assemble and Serve: Slice the steaks against the grain and serve them topped with the creamy garlic sauce. Pair with mashed potatoes, roasted vegetables, or a side salad.

Notes

  • Let the steaks come to room temperature before cooking for even results.
  • Adjust the sauce consistency by adding a splash of chicken broth or water if it becomes too thick.
  • Use a meat thermometer for accuracy: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.

Nutrition

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