Description
Succulent steak with creamy garlic sauce delivers a luxurious dining experience from France’s culinary traditions. Tender meat and rich sauce create perfect harmony for passionate home cooks wanting restaurant-quality meals.
Ingredients
- 4 steaks (ribeye, sirloin, or filet mignon)
- 2 tbsps (30 ml) olive oil
- 4 tbsps (60 ml) butter
- 1 cup (240 ml) heavy cream
- ½ cup (50 g) grated Parmesan cheese
- 5 cloves garlic (2 smashed, 3 minced)
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preparation: Remove steaks from refrigerator 30 minutes before cooking to reach room temperature. Pat dry with paper towels and generously season both sides with salt and pepper.
- Searing: Heat cast-iron skillet over medium-high heat. Add olive oil and wait until it’s shimmering. Carefully place steaks in the pan, searing 3-4 minutes per side to achieve medium-rare perfection.
- Flavor Infusion: Introduce butter and crushed garlic to the skillet. Continuously baste steaks with melted butter to enhance flavor depth. Use tongs to ensure even coating.
- Resting: Transfer steaks to a plate, loosely tent with foil, and let rest 5-7 minutes to redistribute internal juices and ensure maximum tenderness.
- Sauce Creation: In the same skillet, saute minced garlic until fragrant. Pour in heavy cream, bringing to a gentle simmer. Whisk in Parmesan cheese, Dijon mustard, and Italian seasoning.
- Finishing: Simmer sauce 3-4 minutes until it reaches desired consistency. Adjust seasoning with salt and pepper. Drizzle creamy garlic sauce over rested steaks.
- Presentation: Garnish with freshly chopped parsley and serve immediately to capture the ultimate culinary experience.
Notes
Optimize Meat Temperature: Remove steaks from refrigerator 30 minutes before cooking to ensure even heat distribution and consistent doneness throughout the meat.
Achieve Perfect Sear: Use a cast-iron skillet and pat steaks completely dry to create a golden-brown crust that locks in juices and develops rich, caramelized flavors.
Control Cooking Precision: Use a meat thermometer to monitor internal temperature, aiming for 130-135°F for medium-rare, preventing overcooking and maintaining tender texture.
Sauce Consistency Mastery: Simmer garlic sauce slowly, stirring continuously to prevent burning and achieve a smooth, velvety texture that complements the steak’s rich flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 685
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 62 g
- Saturated Fat: 30 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 155 mg