Description
A richly browned steak finished with a silky garlic cream sauce, perfect for a refined yet simple meal.
Ingredients
Scale
- 2 boneless ribeye or sirloin steaks (8–10 oz / 225–280 g each), about 1–1¼ in thick, room temperature
- 1½ tsp fine sea salt
- 1 tsp freshly ground black pepper
- 1 tbsp neutral oil (grapeseed or canola)
- 2 tbsp unsalted butter, room temperature
- 2 tbsp unsalted butter
- 1 small shallot, finely minced
- 3 garlic cloves, finely chopped
- ½ cup dry white wine or brandy (optional)
- 1 cup heavy cream (35–40% fat)
- ¼ cup low‑sodium beef stock (or water + ½ tsp stock paste)
- 1 tsp Dijon mustard (optional, for brightness)
- 1 tsp fresh thyme leaves, finely chopped
- 1 tbsp chopped flat-leaf parsley or chives, finely chopped
- Lemon zest (optional, for brightness)
- Flaky sea salt for finishing
Instructions
- Pat steaks dry and season both sides with salt and pepper. Let rest at room temperature for 20–30 minutes.
- Heat a heavy skillet over high heat until smoking. Add oil and swirl to coat.
- Place steaks in the pan and sear 2–3 minutes per side for medium-rare. Baste with 1 tbsp butter for 30–45 seconds. Transfer to a warm plate and tent with foil; rest for 5–8 minutes.
- Reduce heat to medium. Add 2 tbsp butter to the same pan. Add minced shallot and cook until translucent, about 1–2 minutes.
- Stir in garlic and cook until fragrant, about 20–30 seconds.
- Deglaze the pan with wine or brandy, then add beef stock and simmer for 1 minute.
- Pour in heavy cream and simmer until the sauce thickly coats the back of a spoon, about 3–5 minutes.
- Remove from heat and whisk in Dijon (if using), thyme, and remaining 1 tbsp butter.
- Slice steaks against the grain, arrange on plates, and spoon garlic cream sauce over or beside the meat. Garnish with parsley and lemon zest or flaky salt.
Notes
For richer flavor, consider adding sautéed mushrooms or using a bold spirit for deglazing. Serve with a smooth potato purée or charred vegetables.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 100mg