A classic steak dish elevated with a rich and creamy garlic sauce. Perfect for a special occasion or a satisfying weeknight meal.
Ingredients:
- For the Steak:
- 2 (8-10 oz) steaks (Ribeye, New York Strip, or Filet Mignon), about 1-inch thick
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and freshly ground black pepper, to taste
- Optional: Fresh rosemary or thyme sprigs
- For the Garlic Sauce:
- 2 tablespoons butter
- 4-6 cloves garlic, minced
- 1/2 cup dry white wine (or beef broth)
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1/4 cup grated Parmesan cheese (optional)
- 1 tablespoon fresh parsley, chopped (for garnish)
- salt and pepper to taste.
Instructions:
- Prepare the Steak:
- Remove the steaks from the refrigerator about 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels.
- Season both sides of the steaks generously with salt and pepper.
- Sear the Steak:
- Heat olive oil and butter in a heavy skillet (preferably cast iron) over medium-high heat until very hot.
- Carefully place the steaks in the hot skillet. Sear for 3-5 minutes per side for medium-rare, or longer for desired doneness. Use a meat thermometer to ensure proper cooking.
- For rare: 125°F (52°C)
- For medium-rare: 130-135°F (54-57°C)
- For medium: 140-145°F (60-63°C)
- For medium-well: 150-155°F (66-68°C)
- For well-done: 160°F (71°C) and above.
- Optional: add the rosemary or thyme sprigs to the pan during the last few minutes of cooking for added flavor.
- Remove the steaks from the skillet and let them rest on a plate, loosely tented with foil, for 5-10 minutes.
- Make the Garlic Sauce:
- In the same skillet, melt the butter over medium heat.
- Add the minced garlic and cook for about 1-2 minutes, or until fragrant, being careful not to burn it.
- Pour in the white wine (or beef broth) and scrape up any browned bits from the bottom of the skillet. Let it reduce slightly, about 2 minutes.
- Pour in the heavy cream and Dijon mustard. Stir well and bring to a simmer.
- Reduce the heat to low and let the sauce simmer for 5-7 minutes, or until it has thickened slightly.
- Optional: Stir in the parmesan cheese until melted.
- Season the sauce with salt and pepper to taste.
- Serve:
- Slice the rested steaks against the grain.
- Pour the creamy garlic sauce over the sliced steaks.
- Garnish with fresh chopped parsley.
- Serve immediately with your favorite sides, such as mashed potatoes, roasted vegetables, or a side salad.
Tips and Variations:
- For a richer sauce, use shallots instead of or in addition to garlic.
- Add a splash of lemon juice to the sauce for a touch of acidity.
- If the sauce is too thick, add a little more cream or wine.
- For a spicy kick, add red pepper flakes to the garlic while sauteing.
- To make a pan sauce without cream, use beef broth, and butter, and reduce until thickened.
Enjoy your delicious steak!