Ingredients
- 2–4 ribeye, sirloin, or filet mignon steaks
- Salt and black pepper to taste
- 1 tbsp olive oil
- 1 tbsp butter
- For the Garlic Cream Sauce:
- 3–4 cloves garlic, minced
- 1 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 1 tsp Dijon mustard (optional)
- Salt and pepper to taste
- Fresh parsley or chives, chopped (for garnish)
Instructions
- Season steaks generously with salt and pepper on both sides.
- Heat olive oil in a heavy skillet over medium-high heat. Sear steaks for 3–5 minutes per side to desired doneness. Remove and let rest.
- In the same skillet, reduce heat to medium and add butter. Sauté garlic until fragrant but not browned.
- Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan and Dijon mustard if using. Simmer until sauce thickens, about 5 minutes.
- Season sauce with salt and pepper. Return steaks to skillet and spoon sauce over the top to coat.
- Serve immediately, garnished with fresh parsley or chives.
Notes
- Add a splash of white wine or broth to the sauce for added depth.
- Use coconut cream and omit Parmesan for a low-dairy version.
- Crushed red pepper flakes add a subtle kick.
- Add mushrooms or spinach to the sauce for texture and richness.
- Top steak with compound butter for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 520
- Sugar: 2g
- Sodium: 480mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 140mg
