Description
Tender, pan-seared steaks served with a luxurious creamy garlic sauce. It’s a restaurant-style dish you can easily make at home in under 30 minutes.
Prep Time and Yield
- Preparation Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: 25–30 minutes
- Servings: 2–4 (depending on steak size)
Ingredients
For the Steak
- 2 ribeye, sirloin, or filet mignon steaks (about 1–1½ inches thick)
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
For the Creamy Garlic Sauce
- 1 tablespoon butter
- 4 garlic cloves, minced
- 1/2 cup chicken or beef broth
- 1 cup heavy cream
- 1/2 teaspoon Dijon mustard (optional)
- 1/2 teaspoon garlic powder (optional for extra flavor)
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Chopped parsley, for garnish
Instructions
1. Prepare the Steaks
- Pat steaks dry and season both sides generously with salt and black pepper.
- Heat olive oil and butter in a heavy skillet (cast iron preferred) over medium-high heat.
- Sear steaks for 3–4 minutes per side for medium-rare, or longer depending on desired doneness.
- Transfer to a plate and tent with foil to rest while you make the sauce.
2. Make the Creamy Garlic Sauce
- In the same pan, reduce heat to medium. Add 1 tablespoon butter and the minced garlic. Cook for 30–60 seconds until fragrant, not browned.
- Pour in the broth and scrape up any brown bits from the pan. Simmer for 2–3 minutes.
- Lower heat and stir in the cream, mustard (if using), garlic powder, and Parmesan cheese.
- Simmer gently until thickened (3–5 minutes), stirring occasionally.
- Season with salt and pepper to taste.
3. Combine and Serve
- Return the steaks to the pan to warm through for 1–2 minutes, spooning sauce over the top.
- Serve steaks with the creamy garlic sauce poured over or on the side. Garnish with chopped parsley.
Suggested Sides
- Garlic mashed potatoes
- Steamed asparagus or green beans
- Roasted vegetables
- Buttered noodles or rice
Tips
- Let steaks come to room temperature before cooking for more even searing.
- Resting the steak helps retain juices — don’t skip it.
- Use shallots or a splash of white wine for added depth in the sauce.
Would you like a printable version or a version for the grill?
