Description
Juicy pan-seared Steak with Garlic Cream Sauce delivers restaurant-quality elegance right to home kitchens. Luxurious French-inspired flavors meld perfectly with tender beef, promising a simple yet sophisticated dining experience you’ll crave again and again.
Ingredients
Scale
Protein:
- 4 steaks (ribeye, sirloin, or filet mignon, 6-8 ounces/170-226 grams each)
Herbs and Seasonings:
- ½ teaspoon fresh thyme leaves (or ¼ teaspoon dried thyme)
- Salt, to taste
- Pepper, to taste
- 4 cloves garlic, minced
- 1 teaspoon Dijon mustard
Cooking Fats and Dairy:
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cup (240 milliliters) heavy cream
- ¼ cup (25 grams) grated Parmesan cheese
Optional Garnish:
- Fresh parsley, chopped
- Cracked black pepper
Instructions
- Moisture-free the beef cuts by thoroughly blotting with absorbent paper, then lavishly coat both surfaces with seasoning blend to enhance flavor profile.
- Activate a heavy-bottomed skillet over intense thermal settings, introducing olive oil until surface shimmers with heat intensity.
- Carefully position meat cuts into scorching pan, allowing immediate searing contact that creates rich caramelized exterior.
- Execute precise cooking intervals: roughly 3-4 minutes per side depending on preferred internal temperature, ensuring consistent golden-brown crust development.
- During final moments, incorporate butter to baste meat, infusing additional richness and creating luxurious glaze across protein surface.
- Transfer beef cuts onto resting platform, covering loosely with aluminum shield to preserve accumulated warmth and redistribute internal juices.
- Reduce skillet temperature to moderate levels, introducing fragrant garlic and allowing gentle aromatic release without burning.
- Gradually integrate heavy cream, grated Parmesan, Dijon mustard, and delicate thyme leaves, creating velvety emulsion with gradual simmering technique.
- Monitor sauce consistency, stirring intermittently until mixture transforms into silky, slightly thickened complementary coating.
- Delicately adjust seasoning with salt and pepper, ensuring balanced flavor complexity.
- Elegantly plate seared beef, cascading warm cream sauce across surface.
- Optional: Embellish with freshly chopped parsley and cracked pepper for visual and gustatory enhancement, serving immediately for peak culinary experience.
Notes
- Pat steaks completely dry to ensure a perfect sear and crispy exterior that locks in delicious flavors.
- Use high smoke point oils like avocado or grapeseed for an even more consistent cooking result.
- Let steaks reach room temperature before cooking to guarantee uniform heat distribution and more tender meat.
- Invest in a meat thermometer to achieve precise doneness without cutting into the steak and losing precious juices.
- Create a dairy-free version by substituting heavy cream with coconut cream and nutritional yeast instead of Parmesan.
- Reduce sauce with low-sodium broth if watching salt intake, maintaining rich flavor without excess sodium.
- Transform leftovers into a quick steak salad by slicing cold meat thinly and tossing with mixed greens and remaining sauce.
- Elevate the dish with fresh herb variations like rosemary or oregano for subtle flavor complexity.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 745
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 59 g
- Saturated Fat: 31 g
- Unsaturated Fat: 24 g
- Trans Fat: 1 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 44 g
- Cholesterol: 190 mg