Description
A tender, juicy steak seared to perfection and topped with a rich, creamy garlic sauce that elevates every bite. This indulgent yet simple dish delivers restaurant-quality flavor at home.
Ingredients
- 2 Ribeye, sirloin, or New York strip steaks
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil or vegetable oil
- 2 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- Chopped fresh parsley (optional for garnish)
Instructions
- Let the steak rest at room temperature for about 30 minutes.
- Season both sides of the steak generously with salt and black pepper.
- Heat oil in a heavy skillet over medium-high heat until shimmering.
- Sear the steak for 3–4 minutes per side for medium-rare, flipping only once.
- Transfer the steak to a plate and let it rest.
- In the same skillet, melt butter and sauté minced garlic for 1–2 minutes until fragrant.
- Pour in heavy cream, bring to a simmer, and stir in the Parmesan cheese.
- Cook the sauce for a few minutes until slightly thickened, stirring constantly.
- Return the steak to the skillet, spoon sauce over the top, and warm everything together for 1–2 minutes.
- Garnish with chopped parsley before serving.
Notes
- Add mushrooms to the garlic sauce for an earthy flavor.
- Spice it up with red pepper flakes or a splash of white wine.
- Substitute heavy cream with half-and-half for a lighter version.
- Try Gruyère or cream cheese in place of Parmesan for a different twist.
- Store leftovers in the fridge for up to 3 days and reheat gently.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 680
- Sugar: 1g
- Sodium: 420mg
- Fat: 55g
- Saturated Fat: 25g
- Unsaturated Fat: 26g
- Trans Fat: 1g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 160mg
