Why Make This Recipe
Steak with Creamy Garlic Sauce is a delicious dish that is easy to prepare and perfect for any occasion. The rich flavors of the garlic sauce enhance the juicy, tender steak, making it a favorite among meat lovers. Whether you’re cooking for a special dinner or a casual meal at home, this recipe is sure to impress.
How to Make Steak with Creamy Garlic Sauce
Ingredients:
- 2 ribeye steaks
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish
Directions:
- Season the steaks generously with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Add the steaks and sear for about 4-5 minutes on each side or until cooked to your desired doneness.
- Remove the steaks and let them rest.
- In the same skillet, add minced garlic and sauté for about 30 seconds.
- Pour in the heavy cream and bring to a simmer.
- Stir in the Parmesan cheese until melted and the sauce thickens.
- Serve the steaks topped with the creamy garlic sauce and garnish with fresh parsley.
How to Serve Steak with Creamy Garlic Sauce
Serve the steak with creamy garlic sauce immediately after cooking. It goes well with side dishes like mashed potatoes, steamed vegetables, or a fresh salad. Enjoy it with a glass of red wine for a lovely dining experience.
How to Store Steak with Creamy Garlic Sauce
If you have leftovers, let the steak cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can also store the creamy garlic sauce separately. Reheat gently before serving.
Tips to Make Steak with Creamy Garlic Sauce
- Let the steak rest before slicing to keep it juicy.
- Use a meat thermometer for perfect doneness (130°F for medium-rare).
- Experiment with different types of cheese if you want a twist on the flavor.
Variation
Try adding mushrooms to the sauce for an earthy flavor or add a splash of white wine for some acidity.
FAQs
Q: CAN I USE OTHER CUTS OF STEAK?
A: YES, THIS RECIPE WORKS WELL WITH OTHER CUTS LIKE SIRLOIN, STRIP STEAK, OR FILET MIGNON. JUST ADJUST THE COOKING TIME BASED ON THE THICKNESS OF THE STEAK AND YOUR PREFERRED DONENESS. THINNER STEAKS WILL COOK FASTER, WHILE THICKER CUTS MAY NEED A LITTLE MORE TIME OR A SHORT REST IN A WARM OVEN AFTER SEARING. USING A MEAT THERMOMETER IS THE BEST WAY TO MAKE SURE YOU HIT YOUR PERFECT DONENESS EVERY TIME.
Q: CAN I MAKE THE SAUCE AHEAD OF TIME?
A: YES, YOU CAN PREPARE THE CREAMY GARLIC SAUCE IN ADVANCE. LET IT COOL, THEN STORE IT IN AN AIRTIGHT CONTAINER IN THE REFRIGERATOR FOR UP TO 2 DAYS. WHEN YOU’RE READY TO SERVE, REHEAT THE SAUCE GENTLY OVER LOW HEAT, STIRRING OFTEN SO IT DOESN’T SCORCH. IF IT’S TOO THICK AFTER CHILLING, ADD A LITTLE EXTRA CREAM OR A SPLASH OF MILK UNTIL IT REACHES YOUR DESIRED CONSISTENCY.
Q: HOW CAN I MAKE THIS DISH HEALTHIER?
A: TO LIGHTEN UP THIS RECIPE, YOU CAN USE A LIGHTER CREAM OPTION (SUCH AS HALF-AND-HALF) OR REDUCE THE AMOUNT OF CREAM AND REPLACE PART OF IT WITH LOW-SODIUM CHICKEN BROTH. YOU CAN ALSO SERVE THE STEAK WITH A LARGER PORTION OF VEGETABLES, SUCH AS STEAMED BROCCOLI, GREEN BEANS, OR A BIG SIDE SALAD, AND A SMALLER PORTION OF STARCH. THIS WAY, YOU STILL ENJOY THE FLAVOR OF THE CREAMY GARLIC SAUCE WHILE BALANCING THE MEAL WITH MORE NUTRIENT-DENSE SIDES.