Description
A comforting meal featuring succulent steak in a rich garlic butter and parmesan cream sauce.
Ingredients
Scale
- 1 pound Steak (Ribeye or Sirloin)
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 tablespoons Unsalted Butter
- 1 tablespoon Olive Oil
- 2 cloves Garlic, whole and lightly crushed
- 2 cloves Garlic, minced
- 1/2 cup Heavy Cream
- 1/4 cup Grated Parmesan Cheese
- 1 teaspoon Dijon Mustard
- 1 tablespoon Chopped Fresh Parsley for garnish
Instructions
- Rest your steak: Remove steak from the refrigerator and let it rest at room temperature for 20 minutes.
- Season generously: Sprinkle salt and pepper on both sides of the steak.
- Heat your skillet: In a large skillet, heat your olive oil over medium-high heat.
- Sear that steak: Add the steak to the skillet and sear it for 3-4 minutes per side for medium-rare.
- Basting magic: Reduce heat to medium-low, add butter and whole garlic cloves, basting the steak with melted butter.
- Let it rest: Transfer the steak to a plate and cover loosely with foil.
- Create the sauce: In the same skillet, pour off excess fat, then add minced garlic and cook until fragrant.
- Whisk in the cream: Pour in heavy cream, bringing it to a gentle simmer, then whisk in parmesan and mustard until smooth.
- Taste and adjust: Sample the sauce and season with salt and pepper as needed.
- Final touches: Slice the steak against the grain, plate it, spoon the sauce over, and garnish with parsley.
Notes
Allow butter to rest at room temperature for easier blending. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 1g
- Sodium: 800mg
- Fat: 50g
- Saturated Fat: 20g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 130mg