Introduction
Few dishes satisfy like a perfectly seared steak, and this recipe takes it up a notch with a luxurious creamy garlic sauce. It’s a restaurant-quality meal made simple at home, combining rich, tender beef with a velvety, flavorful sauce. Ideal for special occasions or an elevated weeknight dinner, this dish proves that indulgence can be both quick and unforgettable.
Origin and Cultural Significance
Steak has long been a staple in global cuisines, with each culture adding its own signature flavor. The concept of pairing beef with cream-based sauces has French culinary roots—think steak au poivre or steak Diane—where pan sauces made from drippings, cream, and aromatics elevate humble cuts into gourmet fare. This version, with garlic and thyme, blends classic European technique with bold, comforting flavors beloved across American kitchens.
Ingredients Quantity
For the Steak:
- 4 beef steaks (sirloin or ribeye)
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and black pepper to taste
For the Creamy Garlic Sauce:
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1/4 cup beef or chicken stock
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Optional Additions
- Sautéed mushrooms: Add for a deep umami boost
- Red pepper flakes: For a touch of heat
- Shallots: Finely chopped and sautéed with the garlic for added depth
- Grated parmesan: Stir into the sauce for richness
- Splash of white wine: Deglaze the pan before adding cream for extra flavor
Tips for Success
- Room temperature steaks: Let steaks sit out for 20–30 minutes before cooking for even searing
- Don’t overcrowd the pan: Sear in batches if needed to avoid steaming
- Rest your meat: Let steaks rest after searing to retain juices
- Use heavy cream: Avoid milk or light cream—they may curdle or not thicken properly
- Deglaze the pan: Loosen browned bits after cooking the steak to enrich the sauce
Instructions
see continuation on next page
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