Description
A delicious recipe for juicy beef steaks cooked to perfection and served with a rich and creamy garlic sauce. This easy skillet meal combines tender sirloin or ribeye steaks with a luscious sauce made from garlic, heavy cream, and Dijon mustard, finished with fresh parsley for a flavorful and elegant dish perfect for any occasion.
Ingredients
Scale
Steak:
- 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 olive oil and butter in a skillet over medium-high heat. Season both sides of the steaks generously with salt and black pepper.
- Sear the Steaks: Place the steaks in the hot skillet and cook for about 3-4 minutes on each side to achieve medium-rare doneness, or adjust the time to your preferred level of doneness. Then remove the steaks from the skillet and allow them to rest while you prepare the sauce.
- Make the Garlic Sauce: Using the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, taking care not to burn it.
- Simmer the Sauce: Pour in the heavy cream and beef or chicken stock. Stir in the Dijon mustard and dried thyme, then season with salt and pepper. Let the sauce simmer gently for 3-4 minutes until it thickens slightly.
- Finish the Dish: 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 through and meld the flavors.
- Serve: Plate the steaks and top with extra creamy garlic sauce. Garnish with freshly chopped parsley and serve immediately.
Notes
- For best results, bring steaks to room temperature before cooking to ensure even cooking.
- Letting the steaks rest after cooking allows juices to redistribute for a juicier result.
- You can substitute thyme with rosemary for a different herbal note.
- If preferred, use chicken stock instead of beef stock for a lighter flavor in the sauce.
- This recipe pairs well with mashed potatoes, roasted vegetables, or a fresh green salad.
