Ah, a Steak with Garlic Butter Cream Sauce—a rich, indulgent dish that elevates a simple steak to restaurant-level flavor. Here’s a method that gives you a perfectly seared steak with a luscious, garlicky cream sauce:
Ingredients
For the steak:
- 2 ribeye, filet mignon, or strip steaks (about 1–1.5 inches thick)
- Salt and black pepper, to taste
- 1–2 tbsp olive oil
For the garlic butter cream sauce:
- 3 tbsp unsalted butter
- 3–4 garlic cloves, minced
- ½ cup heavy cream
- ¼ cup beef broth or pan drippings
- ½ tsp Dijon mustard (optional)
- Salt and black pepper, to taste
- 1–2 tsp fresh chopped parsley, for garnish
Instructions
1. Cook the Steak
- Let steaks come to room temperature for 20–30 minutes.
- Pat dry and season generously with salt and black pepper.
- Heat a heavy skillet (cast iron is ideal) over medium-high heat. Add olive oil.
- Sear steaks 3–5 minutes per side for medium-rare (depending on thickness). Adjust time for desired doneness.
- Remove steaks from pan and let rest on a plate, loosely covered with foil.
2. Make the Garlic Butter Cream Sauce
- In the same skillet, reduce heat to medium. Add butter.
- Sauté minced garlic 30–60 seconds until fragrant (don’t burn).
- Add beef broth or pan drippings and scrape up any browned bits from the pan.
- Stir in heavy cream and Dijon mustard, simmer for 2–3 minutes until slightly thickened.
- Season with salt and black pepper to taste.
3. Serve
- Pour sauce over steaks.
- Garnish with fresh parsley.
- Serve with mashed potatoes, roasted vegetables, or a simple green salad.
💡 Tips for the Perfect Steak:
- Use a cast-iron skillet for the best sear.
- Letting the steak rest ensures it stays juicy.
- For extra richness, finish the sauce with a small pat of butter before serving.
If you want, I can also give a shortcut method that infuses the garlic butter right into the steak while searing, giving a restaurant-quality flavor in one pan.
Do you want me to share that version?
