Few things beat a perfectly seared steak topped with a luscious, garlicky cream sauce. This recipe combines a tender, juicy cut of steak with a velvety sauce made from garlic, butter, cream, and Parmesan. It’s indulgent, satisfying, and perfect for special dinners or whenever you want to treat yourself to steakhouse flavors at home.
Ingredients (Serves 2–3)
For the steak:
- 2 ribeye or sirloin steaks (about 1-inch thick)
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and freshly ground black pepper
- Fresh thyme or rosemary sprigs (optional)
For the creamy garlic sauce:
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup Parmesan cheese, freshly grated
- ½ teaspoon Italian seasoning
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the steak:
- Pat steaks dry with paper towels. Season generously with salt and black pepper on both sides.
- Sear the steak:
- Heat olive oil and 1 tablespoon butter in a heavy skillet (cast iron works best) over medium-high heat.
- Add steaks and sear for 3–4 minutes per side (for medium-rare, adjust based on thickness). Add thyme or rosemary sprigs to infuse flavor.
- Remove steaks from the skillet and let rest while you make the sauce.
- Make creamy garlic sauce:
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
- Stir in heavy cream and Parmesan cheese, whisking until smooth.
- Add Italian seasoning, salt, and pepper. Simmer for 2–3 minutes until sauce thickens.
- Combine & serve:
- Return steaks to the skillet, spooning sauce over them. Let simmer for 1 minute so flavors meld.
- Garnish with fresh parsley and serve hot.
Tips & Variations
- Add a splash of white wine to the sauce for depth.
- Use half-and-half instead of cream for a lighter version.
- Swap Parmesan with Gruyère or Asiago for a different flavor profile.
- Pair with mashed potatoes, roasted vegetables, or garlic bread to soak up the sauce.
Enjoy !!
