Ingredients
Scale
- Two 10–12 oz ribeye or sirloin steaks, 1.5 inches thick
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Step 1: Pat the steaks dry with paper towels and season generously on both sides with kosher salt and black pepper. Let the steaks rest at room temperature for at least 15-20 minutes before cooking.
- Step 2: Heat the olive oil in a heavy-bottomed skillet (cast iron preferred) over high heat until it just begins to smoke. Carefully place the seasoned steaks in the hot pan and sear for 3-4 minutes per side for medium-rare, or adjust to your desired doneness. During the last minute of cooking, add 1 tablespoon of butter to the pan and spoon the melted butter over the steaks repeatedly. Remove steaks from the pan and let them rest on a cutting board, tented loosely with foil, for at least 5-10 minutes.
- Step 3: While the steaks are resting, reduce the heat to medium-low. Add the remaining 1 tablespoon of butter to the same skillet, scraping up any browned bits from the bottom. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Step 4: Pour in the heavy cream and stir well, bringing the sauce to a gentle simmer. Add the freshly grated Parmesan cheese and stir until melted and the sauce thickens slightly, about 2-3 minutes. Taste and adjust seasoning if necessary.
- Step 5: Slice the rested steaks against the grain into desired thickness. Plate the sliced steak and generously spoon the warm creamy garlic sauce over the top. Serve immediately.
Notes
- Store any leftover steak and creamy garlic sauce in separate airtight containers in the refrigerator for up to 2-3 days to maintain their best quality.
- For reheating, gently warm the sliced steak in a low oven (around 250°F/120°C) until just heated through, while the sauce can be carefully rewarmed on the stovetop over low heat, adding a touch of cream if it has thickened too much.
- This luxurious steak and creamy sauce is beautifully complemented by lighter sides; consider serving it with roasted green beans, steamed asparagus, or a crisp mixed green salad with a simple vinaigrette to balance the richness.
- A crucial chef's tip for maximum juiciness: never skip the resting periods! Letting your steaks come to room temperature before cooking, and then resting them again after searing, ensures the juices redistribute evenly for a tender, flavorful bite every time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 8 oz (227g) steak with 1/2 cup sauce
- Calories: 980
- Sodium: 1450mg
- Fat: 78g
- Saturated Fat: 43g
- Trans Fat: 1.5g
- Protein: 2g