Description
This Juicy Steak with Creamy Garlic Sauce recipe features perfectly seared sirloin or ribeye steaks cooked to your preferred doneness and topped with a rich, flavorful sauce made from garlic, heavy cream, Dijon mustard, and thyme. Quick to prepare, this dish makes an elegant yet easy dinner option that’s creamy, savory, and sure to impress.
Ingredients
Scale
Steak and Seasoning
- 4 beef steaks (sirloin or ribeye)
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and black pepper to taste
Creamy Garlic Sauce
- 3 garlic cloves, minced
- 1 cup heavy cream
- ¼ cup beef or chicken stock
- 1 teaspoon Dijon mustard
- ½ teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Steak: Heat the olive oil and butter in a skillet over medium-high heat. Season the steaks generously with salt and black pepper on both sides.
- Sear the Steaks: Place the steaks in the hot skillet and sear for 3-4 minutes per side to achieve medium-rare doneness or cook to your desired level. Once cooked, remove the steaks from the skillet and allow them to rest, which lets the juices redistribute for a juicy result.
- Prepare the Garlic Sauce: Using the same skillet, add the minced garlic and sauté over medium heat for about 30 seconds until fragrant, being careful not to burn the garlic.
- Add Cream and Stock: Pour in the heavy cream and your choice of beef or chicken stock. Stir in the Dijon mustard, dried thyme, and season with salt and pepper. Allow the sauce to simmer gently for 3-4 minutes until it thickens slightly.
- Combine Steak and Sauce: Return the rested steaks to the skillet and spoon the creamy garlic sauce over them. Cook together for an additional 1-2 minutes to warm the steaks and blend the flavors.
- Serve: Plate the steaks and generously spoon the creamy garlic sauce on top. Garnish with freshly chopped parsley and serve immediately for a delicious, restaurant-quality meal.
Notes
- Choose high-quality steaks like sirloin or ribeye for the best flavor and tenderness.
- Letting the steaks rest after cooking helps retain the juices and improves texture.
- Adjust the garlic quantity according to your preference for intensity.
- For a thicker sauce, simmer a bit longer; for a thinner sauce, add a splash more stock or cream.
- If preferred, use chicken stock for a lighter flavor or beef stock for a richer sauce.
- This recipe allows flexibility in steak doneness—adjust cooking times accordingly.
