Juicy Steak Creamy Garlic (Printable Version)
# What You'll Need:
→ Steak
01 -
250 grams ribeye or strip steak
02 -
5 grams salt
03 -
3 grams freshly cracked black pepper
04 -
15 milliliters olive oil
05 -
15 grams unsalted butter
→ Creamy Garlic Sauce
06 -
15 grams unsalted butter
07 -
2 garlic cloves, minced
08 -
120 milliliters beef broth
09 -
120 milliliters heavy cream
10 -
20 grams grated Parmesan cheese
11 -
5 grams fresh parsley, chopped
12 -
Salt and freshly cracked black pepper to taste
# Step-by-Step Directions:
01 -
Pat the steak dry with paper towels. Generously season both sides with salt and freshly cracked black pepper. Heat olive oil in a cast iron skillet over medium-high heat until shimmering. Sear the steak for 3 to 4 minutes per side, aiming for medium-rare doneness. In the last minute, add 15 grams of butter and spoon the melted butter continuously over the steak. Remove from pan and allow to rest.
02 -
Reduce the skillet heat to medium. Add 15 grams of butter and stir in minced garlic, cooking until fragrant, approximately 1 minute. Pour in beef broth and deglaze the pan, scraping up any browned bits.
03 -
Slowly whisk in heavy cream and bring to a gentle simmer. Cook for 3 to 4 minutes until the sauce thickens slightly. Add grated Parmesan cheese and stir until fully melted and smooth. Season with salt and pepper to taste.
04 -
Slice the rested steak and arrange on plates. Generously spoon warm creamy garlic sauce over the steak. Garnish with chopped fresh parsley and serve immediately.
# Helpful Notes:
01 -
Use a meat thermometer to ensure perfect medium-rare doneness at 57°C internal temperature.
02 -
Resting the steak after searing allows juices to redistribute for maximum tenderness.
03 -
For a thicker sauce, simmer longer or add additional Parmesan.