Juicy Steak with Creamy Garlic Sauce
🛒 Ingredients
For the Steak:
- 2-4 Steaks (Ribeye, New York Strip, or Filet Mignon—make sure they are room temp!) 🥩
- 2 tbsp Butter 🧈
- 1 tbsp Olive oil
- Salt & Black Pepper to taste 🧂
For the Creamy Garlic Sauce:
- 1 cup Heavy cream 🥛
- 4-5 cloves Garlic, minced 🧄
- 1/4 cup Grated Parmesan cheese 🧀
- 1 tsp Fresh parsley, chopped 🌿
- 1/2 tsp Onion powder
- A splash of beef broth or dry white wine (optional, for deglazing) 🥣
👩🍳 Instructions
- Prep the Meat: Pat your steaks completely dry with paper towels. Season generously with salt and pepper on both sides. 🥩📝
- The Perfect Sear: Heat olive oil and 1 tbsp of butter in a heavy skillet (cast iron is king here!) over high heat. Once sizzling, add the steaks. 🍳🔥
- Cook to Preference: Sear for 3–5 minutes per side depending on your desired level of doneness. Remove the steaks and let them rest on a plate while you make the magic sauce! ⏲️🥩
- Sauté Garlic: Lower the heat to medium. In the same pan, add the remaining butter and minced garlic. Sauté for about 1 minute until fragrant—don’t let it burn! 🧄✨
- Deglaze: Add a splash of broth or wine to the pan, scraping up all those delicious browned bits (the “fond”) from the steak. 🥣
- Cream & Simmer: Pour in the heavy cream and onion powder. Let it simmer gently for 2–3 minutes until it starts to thicken. 🥛⏲️
- Cheese it Up: Stir in the Parmesan cheese and fresh parsley until the sauce is smooth and velvety. 🧀🌿
- Serve: Pour that heavenly garlic sauce over your rested steaks and enjoy immediately! 🍽️😍
🔥 Pro Tips:
- Don’t Rush the Rest: Let your steaks rest for at least 5–10 minutes before slicing. This keeps all the juices inside the meat instead of on your plate! 🥩🚫💧
- Thick Sauce: If you want an even thicker sauce, let it simmer a minute longer, but keep an eye on it—it thickens quickly once the cheese is added! 🧀🎯
