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For the Garlic Cream Sauce:
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup beef broth
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1/4 cup grated Parmesan cheese (optional)
- Salt and black pepper, to taste
- Fresh parsley for garnish (optional)
Kitchen Equipment:
- Cast iron skillet or heavy-bottomed pan
- Tongs
- Measuring cups and spoons
- Wooden spoon or spatula
- Knife and cutting board
Directions:
Step 1: Prepare the Steaks
- Season the Steaks: Pat the steaks dry with paper towels to remove any excess moisture. Season both sides generously with salt and black pepper. Allow them to sit at room temperature for about 15-20 minutes to ensure even cooking.
Step 2: Cook the Steaks
- Heat the Pan: In a cast iron skillet or heavy-bottomed pan, heat the olive oil over medium-high heat until shimmering but not smoking.
- Sear the Steaks: Carefully place the steaks in the hot pan and sear for 4-5 minutes on one side without moving them. This will create a nice crust.
- Flip and Add Butter: Flip the steaks using tongs, and add the butter to the pan. Cook for an additional 3-4 minutes for medium-rare, or longer depending on your desired doneness. Baste the steaks with the melted butter as they cook for added flavor.
- Rest the Steaks: Remove the steaks from the pan and let them rest on a plate, loosely covered with foil, while you make the sauce. This resting period allows the juices to redistribute for a more tender steak.
Step 3: Make the Garlic Cream Sauce
- Sauté the Garlic: In the same pan, lower the heat to medium and add the minced garlic. Sauté for about 30 seconds, or until fragrant, being careful not to burn it.
- Add the Liquid Ingredients: Pour in the heavy cream and beef broth, scraping up any browned bits from the bottom of the pan. This adds extra flavor to the sauce.
- Season the Sauce: Stir in the Dijon mustard, Worcestershire sauce, and thyme. Allow the sauce to simmer for 5-7 minutes, or until it thickens slightly.
- Finish with Parmesan: If desired, stir in the grated Parmesan cheese for added creaminess and flavor. Season the sauce with salt and black pepper to taste.
Step 4: Serve
- Plate the Steaks: Slice the steaks against the grain and arrange them on plates.
- Top with Sauce: Generously spoon the garlic cream sauce over the steaks.
- Garnish: Sprinkle with fresh parsley for a touch of color and freshness.
Tips and Tricks:
- Choose the Right Cut: Ribeye and filet mignon are excellent choices for this recipe due to their tenderness and rich flavor. However, you can also use sirloin or New York strip steaks if you prefer.
- Doneness Matters: Use a meat thermometer for accurate doneness: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (66°C) for medium-well.
- Adjust the Sauce: If you prefer a lighter sauce, you can reduce the amount of cream or substitute some of it with low-fat milk or half-and-half. Just be aware that this may alter the texture slightly.
- Add More Flavor: Feel free to customize the sauce by adding ingredients like sautéed mushrooms, spinach, or even a splash of white wine for added complexity.
- Serve with Sides: This dish pairs beautifully with sides like mashed potatoes, roasted vegetables, or a fresh salad to balance the richness of the sauce.
Storing Leftovers:
Leftover Steak with Garlic Cream Sauce can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the steak and sauce in a skillet over low heat, adding a splash of beef broth or cream to help loosen the sauce as it heats. Avoid using the microwave, as it can make the steak tough.
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