Description
Perfectly seared steak smothered in a rich, velvety garlic-Parmesan cream sauce—simple, bold, and restaurant-quality.
Ingredients
Scale
- 2 Ribeye or sirloin steaks
- 4 cloves Garlic
- 1 cup Heavy cream
- 1/2 cup Parmesan cheese
- 2 tablespoons Olive oil
- 1/2 cup Beef broth
- 1 tablespoon Dijon mustard
- Salt to taste
- Black pepper to taste
- Fresh thyme (optional)
Instructions
- Season steaks generously with salt and pepper; rest at room temperature for 15 minutes.
- Heat olive oil in a hot skillet; sear steaks for 3–4 minutes per side until desired doneness. Remove and rest.
- In the same pan, sauté minced garlic for 30–60 seconds until fragrant.
- Deglaze with beef broth, scraping up browned bits.
- Stir in cream, Dijon, and Parmesan; simmer until thick and silky.
- Add thyme if using and adjust seasoning.
- Return steaks to the pan and spoon sauce over before serving.
Notes
- For best results, use a meat thermometer to check steak doneness.
- Let the steak rest after cooking to retain juices.
- Feel free to add more garlic for a stronger flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 150mg