Ingredients
- 2 ribeye, strip, or filet mignon steaks (1–1½ in thick)
- 1 tbsp olive oil
- Salt and freshly ground black pepper to taste
- 1 tbsp butter (optional, for basting)
- For the Creamy Garlic Sauce:
- 2 tbsp butter
- 3 garlic cloves, minced
- 1/2 cup heavy cream (or half-and-half)
- 1/4 cup grated Parmesan cheese
- 1 tsp Dijon mustard (optional)
- 1 tbsp chopped fresh parsley
- Salt and pepper to taste
Instructions
- Pat steaks dry. Brush with olive oil and season generously with salt and pepper.
- Preheat grill or grill pan over high heat. Grill steaks 4–5 minutes per side for medium-rare or to desired doneness. Optional: baste with butter while grilling.
- Transfer steaks to a plate, cover loosely with foil, and let rest 5–10 minutes.
- Meanwhile, melt butter in a skillet over medium heat. Sauté garlic until fragrant (about 30 seconds).
- Whisk in heavy cream, then add Parmesan and Dijon mustard (if using). Simmer for 2–3 minutes until slightly thickened.
- Season sauce with salt and pepper to taste. Stir in parsley and remove from heat.
- Slice steak if desired and drizzle with warm garlic sauce before serving.
Notes
- Use blue cheese or goat cheese instead of Parmesan for a different flavor.
- Deglaze sauce with white wine or brandy for depth.
- For a lighter sauce, use milk with a bit of flour to thicken.
- Add mushrooms or spinach to sauce for added texture.
- Steak can also be seared in a skillet if no grill is available.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 540
- Sugar: 1g
- Sodium: 520mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 44g
- Cholesterol: 140mg
