Garlic Cream Steak
A perfectly seared, thick-cut steak topped with a silky garlic cream sauce, ready in under 30 minutes. Perfect for weeknights or special occasions.
Ingredients
Main Ingredients
- 1 each thick-cut steak (ribeye, sirloin, or filet mignon), about 10–14 oz Choose according to preference.
- 2 tablespoons olive oil (high smoke point) For searing the steak.
- 2 tablespoons unsalted butter Can substitute with ghee for a lactose-reduced option.
- 4 cloves garlic, minced (about 2 teaspoons) Do not let it brown when cooking.
- 1/2 cup heavy cream For a lighter version, use half-and-half.
- 1/4 cup grated Parmesan cheese (freshly grated melts best) Pecorino Romano can be used for a sharper flavor.
- Salt and pepper to taste Salt and freshly ground black pepper For seasoning the steak.
- Fresh parsley for garnish Fresh parsley, chopped To sprinkle over the finished dish.
Instructions
Preparation
- Take the steak out of the fridge 20–30 minutes before cooking to approach room temperature. Pat dry and season both sides generously with salt and pepper.
Cooking
- Heat a skillet (cast iron preferred) over medium-high until very hot. Add the olive oil; it should shimmer but not smoke heavily.
- Place the steak in the pan and don’t move it for 4–5 minutes to develop a nice crust.
- Flip the steak and cook another 4–5 minutes for medium-rare (internal temp should be around 130–135°F). Adjust time based on thickness.
- Remove the steak to a cutting board and tent loosely with foil. Let it rest for 5–10 minutes.
- Reduce heat to medium. In the same skillet, add butter and let it melt. Add minced garlic and sauté 20–30 seconds until fragrant.
- Pour in the heavy cream, scraping up browned bits from the pan. Add Parmesan and stir until melted and the sauce thickens slightly, about 2–3 minutes.
Serving
- Slice the steak against the grain. Plate and spoon the creamy garlic sauce over the slices. Sprinkle with chopped parsley and serve immediately.
Notes
Refrigerate leftovers within two hours of cooking. Store in an airtight container for up to 3–4 days. When reheating, do so gently to avoid overcooking the steak.