Description

A rich and flavorful recipe for juicy beef steaks cooked to perfection and topped with a luscious creamy garlic sauce. This easy-to-make dish delivers tender sirloin or ribeye steaks seared in olive oil and butter, combined with a savory sauce made from garlic, heavy cream, Dijon mustard, and herbs. Perfect for an impressive yet straightforward dinner.

Ingredients

Steaks

4 beef steaks (sirloin or ribeye)
2 tablespoons olive oil
2 tablespoons butter
Salt and black pepper to taste

Creamy Garlic Sauce

3 garlic cloves, minced
1 cup heavy cream
¼ cup beef or chicken stock
1 teaspoon Dijon mustard
½ teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

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Instructions

Cook the Steak: Heat olive oil and butter in a skillet over medium-high heat. Season steaks generously with salt and black pepper on both sides to enhance flavor.
Sear the Steaks: Place the steaks in the hot skillet and sear for 3-4 minutes per side for medium-rare doneness, or cook longer to your preference. Once cooked, remove the steaks from the skillet and let them rest to retain juices.
Make the Garlic Sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant but not browned, intensifying the garlic flavor.
Add Liquids and Seasoning: Pour in the heavy cream and beef or chicken stock. Stir in Dijon mustard and dried thyme, then season with salt and pepper. Allow the sauce to simmer gently for 3-4 minutes until it thickens slightly and flavors meld.
Combine Steaks with Sauce: Return the rested steaks to the skillet, spoon the creamy garlic sauce over them, and cook for an additional 1-2 minutes to warm everything through and infuse the steaks with sauce flavor.
Serve and Garnish: Plate the steaks topped with the creamy garlic sauce and sprinkle with freshly chopped parsley for a touch of color and freshness.

Notes

For a leaner version, substitute heavy cream with half-and-half or a lower-fat cream.
Adjust garlic amount to taste for a milder or stronger garlic flavor.
Resting the steak after cooking is essential to redistribute juices and ensure tenderness.
You can use either beef or chicken stock in the sauce depending on preference; beef stock will provide deeper flavor.
Cook steaks according to preferred doneness by adjusting searing times.
Serve with sides like mashed potatoes or roasted vegetables for a complete meal.