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Steaks with Garlic Cream Sauce

A comforting and indulgent dish featuring perfectly seared steaks topped with a rich garlic cream sauce, perfect for special occasions or cozy dinners at home.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 570
Ingredients Method Notes

Ingredients
  

For the Steaks
  • 4 pieces Steaks (ribeye, sirloin, or filet mignon) Choose your favorite cut.
  • 2 tbsp Olive Oil Extra virgin recommended for the best flavor.
  • 4 cloves Garlic, Minced Fresh garlic is key for flavor.
For the Cream Sauce
  • 1 cup Heavy Cream For a lighter version, use half-and-half.
  • 1/2 cup Beef Broth Low-sodium preferred.
  • 1/4 cup Grated Parmesan Cheese Use freshly grated for more flavor.
  • 1 tsp Black Pepper Freshly cracked offers the best kick.
  • 1/2 tsp Salt Adjust to taste.
  • Fresh Parsley to taste Chopped for Garnish Adds freshness to the dish.

Method
 

Cooking the Steaks
  1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
  2. Pat the steaks dry with a paper towel and season with salt and black pepper.
  3. Cook the steaks for 4 to 5 minutes per side, or until they reach your preferred doneness (135°F for medium-rare).
  4. Transfer the steaks to a plate and let them rest.
Making the Garlic Cream Sauce
  1. In the same skillet, reduce the heat to medium and add minced garlic. Sauté for about 1 minute until fragrant.
  2. Pour in the beef broth, scraping up any browned bits from the pan.
  3. Stir in the heavy cream and Parmesan cheese, whisking until the sauce thickens, about 5 to 7 minutes.
Combining Steaks and Sauce
  1. Return the cooked steaks to the skillet and spoon the sauce over them.
  2. Let them rest in the sauce for an additional 1 to 2 minutes.
Serving
  1. Garnish with the chopped parsley before serving.
  2. Pair with side dishes like garlic mashed potatoes or a salad.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days.