Juicy Steak with Creamy Garlic Sauce

Why You’ll Love This Recipe

• Rich and indulgent: The creamy garlic sauce elevates a simple steak into a gourmet experience.

• Quick and easy: Ready in just 30 minutes, perfect for busy evenings.

• Customizable doneness: Cook the steak to your preferred level with ease.

• Versatile: Pairs well with mashed potatoes, roasted veggies, or a fresh salad.

• Minimal cleanup: Cook everything in a single skillet for convenience.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 4 beef steaks (sirloin or ribeye)

• 2 tablespoons olive oil

• 2 tablespoons butter

• Salt and black pepper to taste

For the 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)

Directions

1. Heat olive oil and butter in a skillet over medium-high heat. Season the steaks generously with salt and pepper.

2. Sear the steaks for 3-4 minutes per side for medium-rare, or adjust the cooking time to your preferred doneness. Remove the steaks from the skillet and set aside to rest.

3. Using the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

4. Reduce the heat to low and pour in the heavy cream and stock. Stir in Dijon mustard, dried thyme, salt, and pepper. Let the sauce simmer for 3-4 minutes, stirring occasionally, until it thickens slightly.

5. Return the steaks to the skillet and spoon the creamy garlic sauce over them. Let the steaks warm through for 1-2 minutes.

6. Serve the steaks hot, topped with the creamy garlic sauce, and garnish with fresh parsley.

Servings and Timing

• Prep Time: 10 minutes

• Cooking Time: 20 minutes

• Total Time: 30 minutes

• Servings: 4

Variations

• Herb lovers: Add rosemary or sage for an aromatic twist.

• Cheesy upgrade: Stir in grated Parmesan or blue cheese to the sauce.

• Lighter option: Use half-and-half instead of heavy cream for a lighter sauce.

• Add mushrooms: Sauté sliced mushrooms with the garlic for extra texture and flavor.

• Vegetarian version: Replace the steak with portobello mushrooms or grilled tofu.

Storage/Reheating

• Storage: Store leftover steak and sauce in an airtight container in the refrigerator for up to 3 days.

• Reheating: Gently reheat in a skillet over low heat until warmed through. Add a splash of cream or stock if the sauce has thickened too much.

FAQs

Can I use a different cut of steak?

Yes, you can use any preferred cut such as filet mignon, New York strip, or even flank steak.

Can I make the sauce ahead of time?

Absolutely. Prepare the sauce and store it in the refrigerator for up to 2 days. Reheat gently before serving.

Is there a dairy-free alternative for the sauce?

Yes, you can use coconut cream and plant-based butter as substitutes.

What sides pair well with this dish?

Mashed potatoes, roasted vegetables, or a fresh green salad complement the steak and sauce nicely.

Can I add wine to the sauce?

Yes, a splash of white wine can add depth to the sauce. Add it after sautéing the garlic and let it reduce before adding the cream.

How do I know when the steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.

Can I grill the steak instead of pan-searing?

Yes, grilling is a great alternative. Prepare the sauce separately on the stove.

What can I use instead of Dijon mustard?

Whole grain mustard or a small amount of horseradish can be used as substitutes.

How can I thicken the sauce if it's too runny?

Simmer the sauce longer to reduce it, or add a slurry of cornstarch and water to thicken.

Can I freeze the leftovers?

It's best to enjoy this dish fresh, but you can freeze it. Note that the sauce may separate upon reheating.

Conclusion

This Juicy Steak with Creamy Garlic Sauce is a delightful dish that combines simplicity with gourmet flavors. Whether you're cooking for a special occasion or a weeknight dinner, this recipe is sure to impress and satisfy.

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