Description
Seared Steak with Creamy Garlic Sauce
A rich and flavorful dish that’s perfect for a special dinner or an indulgent treat!
Ingredients
For the Steak:
4 striploin or ribeye steaks
2 tablespoons olive oil
Salt and pepper to taste
For the Creamy Garlic Sauce:
2 tablespoons unsalted butter
3 garlic cloves, minced
1 cup heavy cream
1/4 cup grated Parmesan cheese
1 tablespoon Dijon mustard
Salt and pepper to taste
1 tablespoon fresh parsley, chopped
Instructions
Prepare the Steaks:
Pat the steaks dry and season with salt and pepper on both sides.
Sear the Steaks:
Heat olive oil in a skillet over high heat. Sear the steaks for 3-4 minutes per side for medium-rare, or adjust to your preferred doneness. Remove and let rest.
Make the Garlic Sauce:
In the same skillet, reduce the heat to medium and melt butter. Sauté the minced garlic until fragrant.
Add heavy cream, Parmesan cheese, and Dijon mustard. Simmer for 2-3 minutes until the sauce thickens. Season with salt and pepper to taste.
Assemble the Dish:
Place the steaks on a plate and drizzle with the creamy garlic sauce. Garnish with fresh parsley.
Pair this dish with roasted vegetables or mashed potatoes for a complete gourmet meal!
Step-by-Step Guide
1. Prepare & Season: Remove steaks from the fridge 30 minutes before cooking. Pat them thoroughly dry with paper towels. This is crucial for a good sear. Generously season both sides with salt and pepper.
2. Sear to Perfection: Heat a heavy skillet (cast iron is ideal) over high heat until very hot. Add olive oil. Carefully place steaks in the pan, ensuring they are not crowded. Sear undisturbed for 3-4 minutes to form a deep brown crust. Flip and cook for another 3-4 minutes for medium-rare. Transfer to a plate, tent with foil, and let rest.
3. Build the Sauce: Reduce heat to medium. Add butter to the skillet. Once melted, add minced garlic and sauté for about 60 seconds until fragrant but not browned. Pour in the heavy cream, then whisk in the Dijon mustard and grated Parmesan. Simmer gently for 2-3 minutes, stirring constantly, until the sauce coats the back of a spoon. Season with salt and pepper.
4. Serve: Slice the rested steaks against the grain. Plate and generously spoon the creamy garlic sauce over the top. Garnish with fresh parsley.
Serving Suggestions
This rich steak dish pairs beautifully with sides that can absorb the luxurious sauce. Consider creamy mashed potatoes, crispy roasted potatoes, or a simple parmesan risotto. For vegetables, try roasted asparagus, garlic sautéed green beans, or a fresh arugula salad with a lemon vinaigrette to cut through the richness. A full-bodied red wine like Cabernet Sauvignon or Malbec is the perfect beverage pairing.
How-to Summary
Bring steaks to room temperature, pat dry, and season. Sear in a very hot skillet until desired doneness, then rest. In the same pan, make a sauce by sautéing garlic in butter, then simmering with cream, Parmesan, and Dijon mustard until thickened. Serve sauce over sliced steak.
Frequently Asked Questions
1. Can I use a different cut of steak? Absolutely. While ribeye and striploin are excellent, filet mignon, sirloin, or flat iron steaks work well. Adjust cooking time based on thickness.
2. How can I tell when my steak is done? Use a meat thermometer for accuracy: 125°F for rare, 135°F for medium-rare, 145°F for medium. Always let it rest for 5-10 minutes after cooking.
3. My sauce is too thin. How do I thicken it? Continue simmering on low heat to reduce and concentrate it. You can also add a bit more grated Parmesan, which will help thicken as it melts.
4. Can I make the sauce ahead of time? Yes, but it’s best fresh. Reheat it gently on the stove, adding a splash of cream to loosen it if it has thickened too much in the fridge.
5. What can I substitute for heavy cream? For a slightly lighter version, half-and-half can work, but the sauce will be less rich and thick. Full-fat coconut milk is a non-dairy alternative.
Common Mistakes to Avoid
- Not Drying the Steak: Moisture on the surface creates steam, preventing a proper, crispy sear.
- Crowding the Pan: This lowers the pan temperature, leading to steamed, gray meat instead of a seared crust.
- Skipping the Rest: Cutting into the steak immediately causes the juices to run out. Resting allows them to redistribute.
- Burning the Garlic: Sauté garlic on medium heat just until fragrant. Burnt garlic will make the sauce bitter.
- Adding Cold Steak to the Pan: Letting it come to room temperature ensures even cooking from edge to center.
Conclusion
Seared Steak with Creamy Garlic Sauce is a restaurant-quality dish that is deceptively simple to master at home. The key lies in the foundational techniques: a proper sear on a quality steak and a patiently built, flavorful pan sauce. By following this guide and avoiding common pitfalls, you can create an impressively indulgent and memorable meal perfect for any special occasion. The rich, garlicky sauce perfectly complements the savory beef, making every bite a celebration of flavor.