Step 1: Prep the Steak
- Remove steaks from the refrigerator and let them sit at room temperature for 20-30 minutes. This ensures even cooking.
- Pat the steaks dry with a paper towel, then season both sides generously with salt and black pepper.
Step 2: Sear the Steaks
- Heat a large skillet (preferably cast iron) over medium-high heat. Add the olive oil.
- When the oil is shimmering hot, add the steaks. Sear for 3-4 minutes on each side for medium-rare, or until they reach your desired doneness. Use a meat thermometer for precision (130°F for medium-rare, 140°F for medium).
- Add the butter to the pan during the last minute of cooking, spooning the melted butter over the steaks for added flavor.
- Remove the steaks from the skillet and let them rest on a plate, tented with foil, to retain their juices.
Step 3: Make the Garlic Cream Sauce
- In the same skillet, lower the heat to medium and add the butter.
- Once melted, stir in the minced garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream, stirring constantly to deglaze the pan and incorporate the flavorful bits from the steak.
- Add the Parmesan cheese, Dijon mustard, and nutmeg (if using). Stir until the cheese melts and the sauce thickens, about 3-5 minutes.
- Season with salt and pepper to taste.
Step 4: Assemble and Serve
- Place the steaks back into the skillet, spooning the garlic cream sauce generously over the top.
- Garnish with chopped fresh parsley for a pop of color and freshness.
Tips for Success
- Steak Selection: Ribeye offers marbling for a rich flavor, while filet mignon is tender and lean.
- Resting Is Key: Allow the steak to rest before slicing to preserve its juices.
- Sauce Thickness: If the sauce is too thick, thin it out with a splash of chicken broth or milk.
Serving Suggestions
- Pair with buttery mashed potatoes, garlic-roasted asparagus, or a crisp Caesar salad.
- Serve with crusty bread to soak up every drop of that divine sauce.
- For a festive touch, pair with a glass of full-bodied red wine like Cabernet Sauvignon or Malbec.
Storage and Reheatin
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Gently warm the steak and sauce in a skillet over low heat, adding a splash of cream to refresh the sauce if needed.
Why You’ll Come Back to This Recipe
This Steak with Garlic Cream Sauce is more than a meal—it’s an experience. The tender steak, combined with the creamy, garlicky richness of the sauce, is comfort food elevated to gourmet. It’s a dish that impresses every time, whether it’s for family, friends, or just yourself.
Dive in and enjoy every creamy, savory, melt-in-your-mouth bite!