Description
Craving juicy steak with creamy garlic sauce? This easy recipe makes a satisfying dinner, perfect for weeknights or a cozy treat. Mama Tessa’s tips included!
Ingredients
Scale
- Star of the Show:
- 2 (8-10 oz) steaks (ribeye, sirloin, or New York strip)
- Salt, to taste
- Freshly ground black pepper, to taste
- Sauce Essentials:
- 2 tbsp unsalted butter, divided
- 8–10 cloves garlic, minced (about 2–3 tbsp)
- 1/2 cup beef broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Finishing Touches:
- 2 tbsp fresh parsley, chopped
- Optional Extras:
- Pinch of red pepper flakes
- Splash of dry white wine
Instructions
- Prep Your Steak Like a Pro:: Okay, first things first, let’s get that steak ready for its close-up. Take your beautiful cuts out of the fridge about 30 minutes before you plan to cook them; this helps them cook more evenly. Pat them super dry with paper towels – seriously, this is key for a good sear! Then, season them generously with salt and freshly ground black pepper on all sides. Don’t be shy here; the seasoning makes all the difference for a truly juicy steak. I always think, ‘more salt than I think I need,’ and it usually turns out just right.
- Sear That Steak to Perfection:: Heat a heavy-bottomed skillet (cast iron is my absolute favorite for this!) over medium-high heat until it’s smoking slightly. Add a tablespoon of butter and let it melt. Once shimmering, carefully place your seasoned steaks in the hot pan. You should hear a glorious sizzle! Sear for 3-4 minutes per side for medium-rare, or adjust to your preference. Don’t touch it too much; let that crust form! I’ve definitely poked and prodded too early before, and it just doesn’t get that beautiful golden-brown.
- Whip Up That Creamy Garlic Sauce:: Once your steaks are seared to your liking, remove them from the pan and set them aside on a cutting board to rest (super important!). Don’t clean the pan! We want all those flavorful bits. Reduce the heat to medium, add another tablespoon of butter, and toss in all that minced garlic. Sauté for about 1 minute until it’s fragrant – oh, the smell! Don’t let it burn, though, or it’ll get bitter. I’ve ruined a sauce or two by letting the garlic get too dark, oops!
- Build the Sauce’s Richness:: Pour in the beef broth, scraping up all those delicious browned bits from the bottom of the pan with a wooden spoon. Let it simmer for a minute or two, reducing slightly. Then, stir in the heavy cream. Bring it to a gentle simmer, letting it thicken slightly. This is where the magic happens for our creamy garlic sauce. Season with a pinch more salt and pepper to taste. I always sneak a little taste here, adjusting as needed until it’s just right.
- Finish with Parmesan & Herbs:: Once the sauce has thickened to your liking, remove it from the heat. Stir in the freshly grated Parmesan cheese until it’s completely melted and incorporated. The sauce should be glossy and oh-so-inviting! If it seems too thick, a tiny splash of broth or water can thin it out. If it’s too thin, let it simmer a bit longer. Finally, stir in most of the fresh chopped parsley. This adds a lovely pop of color and freshness. Honestly, don’t skip the fresh herbs!
- Slice, Sauce, and Serve Your Juicy Steak:: Now for the best part! Slice your rested steaks against the grain into thick, juicy pieces. Arrange them on plates and generously spoon that incredible creamy garlic sauce over the top. Garnish with the remaining fresh parsley. The steak should be tender, the sauce rich and garlicky – it’s a truly satisfying meal. I love seeing the steam rise from the freshly sauced steak; it just smells like pure happiness.