Description
Juicy pan-seared steaks smothered in a rich garlic cream sauce.
Ingredients
Scale
- 2 ribeye or strip steaks (about 1 inch thick)
- 1 cup heavy cream
- 3 cloves garlic (minced)
- 2 tbsp butter
- 1/4 cup beef broth
- 1 tsp Dijon mustard
- 1/2 tsp black pepper
- Salt to taste
- Fresh parsley (for garnish)
Instructions
- Season steaks generously with salt and black pepper.
- Heat a skillet over medium-high, sear steaks in butter for 3–4 minutes per side (or to desired doneness). Remove and rest.
- In the same skillet, add garlic and sauté until fragrant.
- Deglaze with beef broth, scraping up browned bits.
- Stir in cream and Dijon mustard, simmer until thickened (about 5 minutes).
- Return steaks to skillet, spoon sauce over the top, and heat briefly.
- Garnish with fresh parsley and serve hot.
Notes
- Adjust cooking time based on steak thickness and desired doneness.
- For a spicier kick, add red pepper flakes to the sauce.
- Pair with a side of vegetables or mashed potatoes for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 18–20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 650
- Sugar: 1g
- Sodium: 800mg
- Fat: 50g
- Saturated Fat: 30g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 150mg