Steak with Garlic Cream Sauce Recipe
Ingredients:
For the Steak:
2 steaks (ribeye, filet mignon, or New York strip are great options)
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil (or 2 tablespoons if using a larger pan)
1 tablespoon butter (optional, for added richness)
For the Garlic Cream Sauce:
3 tablespoons unsalted butter
4 cloves garlic, minced (or 2 tablespoons garlic paste)
1/2 cup dry white wine (or beef broth, for a non-alcoholic version)
1 cup heavy cream
1/4 cup grated Parmesan cheese
1 tablespoon fresh thyme or fresh parsley (optional, for garnish)
Salt and freshly ground black pepper, to taste
Instructions:
Step 1: Prepare and Cook the Steaks
Season the Steaks: Remove the steaks from the refrigerator about 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels. Season both sides generously with salt and freshly ground black pepper.

Cook the Steaks:

In a large skillet (preferably cast iron) or a heavy-bottomed pan, heat 1 tablespoon of olive oil over medium-high heat until hot and shimmering.
Place the steaks in the pan and cook for 4-6 minutes per side for medium-rare, depending on the thickness of the steak. Adjust the cooking time to your preferred doneness (for medium, cook for about 6-7 minutes per side, or longer for well-done).
Add a tablespoon of butter to the pan during the last minute of cooking for extra flavor and a rich finish. Once cooked to your liking, transfer the steaks to a plate, cover loosely with foil, and let them rest while you make the sauce. This allows the juices to redistribute.
Step 2: Make the Garlic Cream Sauce
Sauté the Garlic: In the same skillet, reduce the heat to medium. Add the butter to the pan (if needed, add a little more oil), and let it melt. Once melted, add the minced garlic. Sauté for about 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic.

Deglaze the Pan: Add the white wine to the pan to deglaze, scraping up any browned bits from the bottom of the pan with a wooden spoon. Allow the wine to reduce by half, about 2-3 minutes.

Add the Cream and Parmesan: Stir in the heavy cream and bring it to a simmer. Allow the sauce to cook for 3-5 minutes, until it thickens slightly. Stir in the Parmesan cheese, which will help thicken the sauce further and add richness. Taste and adjust seasoning with salt and pepper, if needed.

Finish the Sauce: Once the sauce is creamy and smooth, remove the skillet from the heat. If you like, you can stir in some fresh thyme or parsley for a burst of flavor and color.

Step 3: Serve
Serve the Steaks: Plate the steaks and spoon the garlic cream sauce generously over the top. You can also serve the sauce on the side if preferred.

Garnish: Optionally, garnish with fresh herbs like parsley, thyme, or a little extra grated Parmesan cheese.

Pairing Suggestions: Serve the steak with mashed potatoes, roasted vegetables, or a side salad for a complete meal. A glass of red wine (like Cabernet Sauvignon or Merlot) pairs beautifully with this dish.