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Few things satisfy quite like a pan-seared steak with a creamy garlic sauce ladled on top. As a classic showstopper, it is surprisingly approachable and perfect for an indulgent weeknight dinner or to impress your guests. My partner calls this the sauce that could fix anything, and trust me, once you swipe a piece of steak through it, you will see why.
I always come back to this recipe when I want comfort and reliability. There was a time I served it for friends who suddenly dropped by, and it turned the night into a celebration. Now, it is a go-to for special occasions and just because.
Ingredients
- Beef steaks: Sirloin or ribeye. Sturdy and full of flavor. Ribeye gives more marbling, sirloin is leaner but just as tasty. Look for cuts that are deep red and well-marbled for the juiciest result.
- Olive oil: For searing. Get a bottle with a rich aroma and no bitterness.
- Butter: Creates that golden crust and deepens flavor. Opt for real butter with high-fat content, if possible.
- Salt and black pepper: Highlights the steak and builds a balanced flavor. Use flaky sea salt for the best finishing touch.
- Garlic cloves, minced: The foundation of the sauce. Go for plump, firm cloves with no green shoots inside.
- Heavy cream: This makes the sauce luxuriously silky. Choose cream with at least thirty-five percent fat for the richest texture.
- Beef or chicken stock: Lends depth and savoriness. I prefer low sodium so I can control seasoning.
- Dijon mustard: Adds subtle sharpness and an extra layer of flavor. High-quality Dijon is creamy and bright yellow.
- Dried thyme: A touch of herby warmth. Rub it in your hand first to release its scent.
- Fresh parsley, chopped: A vibrant finishing garnish. Select bright green leaves for freshness, skip wilted bunches.
Step-by-Step Instructions
- Preheat and Season:
- Pat the steaks dry with paper towels. Season both sides with salt and pepper, pressing in the seasoning so it sticks. Let the steaks rest at room temperature for fifteen minutes to ensure even cooking.
- Sear the Steaks:
- Heat olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and sizzling, add the steaks. Cook for three to four minutes per side for medium-rare. Adjust time for your preferred doneness. Carefully flip only once to get a deep brown crust. Remove steaks onto a warm plate and tent loosely with foil to keep juicy.
- Make the Garlic Base:
- In the same skillet, turn the heat down to medium-low. Add minced garlic. Let it gently cook and bubble for about thirty seconds, stirring constantly, until the aroma is intense but not browned.
- Simmer the Creamy Sauce:
- Still over medium-low heat, pour in the heavy cream and stock. Stir with a wooden spoon to lift up any browned bits (these equal flavor). Add Dijon mustard, thyme, more salt, and pepper. Whisk gently so the sauce becomes smooth and starts to thicken. Simmer for three to four minutes until it coats the back of a spoon.
- Finish Together:
- Return the rested steaks and any juices back to the skillet. Spoon the sauce all over the steaks and let them heat through together for one to two minutes. This melds the flavors. Remove from heat.
- Serve and Garnish:
- Transfer steaks to plates. Pour any remaining sauce on top. Scatter with chopped fresh parsley for a pop of color and freshness.
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Steak is my dinnertime weakness, especially when paired with garlic. This sauce reminds me of Sunday family dinners where my dad would claim the pan and cook his famous steak, always extra saucy, and we'd crowd around the table inhaling that irresistible smell.
Storage Tips
Leftovers keep well in an airtight container for up to three days. Let the steak cool before refrigerating. For best results, gently reheat in a skillet over low heat with a splash of cream to revive the sauce. Avoid microwaving the steak if you can, since it may toughen the meat.
Ingredient Substitutions
If you do not have heavy cream, try half and half with a teaspoon of flour to thicken. If you are out of Dijon mustard, swap in stone-ground or just a touch of regular yellow mustard and adjust to taste. Use fresh thyme in place of dried, but double the amount for more punch.
Serving Suggestions
This steak and sauce combo is meant for soaking up sides. Pile on some creamy mashed potatoes or buttered noodles. Even crusty bread for swiping up every drop. Green beans or a simple salad make a refreshing contrast. When we are feeling extra festive, a glass of bold red wine is the call.
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Steak nights just got better—once you try this, you'll be hooked!
Frequently Asked Questions
- → What steak cuts work best for this dish?
Sirloin or ribeye are excellent choices, thanks to their tenderness and full flavor, but strip steak also works well.
- → How do I adjust doneness for my steaks?
Cook each side 3-4 minutes for medium-rare. Add extra time for medium or well-done to suit your taste.
- → Can I use chicken stock instead of beef stock?
Yes, chicken stock can be substituted for beef stock in the sauce; it will result in a lighter, milder flavor.
- → What is the purpose of resting the steaks?
Resting allows juices to redistribute within the meat, ensuring steaks stay moist and flavorful after cooking.
- → Can I replace heavy cream with another ingredient?
Half-and-half or a dairy-free cream can be used, though the sauce may be less rich and thick.