Steak with Garlic Cream Sauce

For the Garlic Cream Sauce

• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup beef or chicken broth
• 1/2 cup grated Parmesan cheese
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• Salt and pepper to taste
• Chopped fresh parsley for garnish (optional)

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Directions

Step 1: Season the Steaks

1. Remove the steaks from the refrigerator 30 minutes before cooking to allow them to come to room temperature.
2. Pat the steaks dry with paper towels, then season both sides generously with salt and pepper.

Step 2: Sear the Steaks

1. In a large skillet over medium-high heat, add the olive oil and 1 tablespoon of butter.
2. Once the skillet is hot and the butter is melted, add the steaks. Sear for 3-4 minutes per side for medium-rare (adjust the timing for your desired doneness).
3. Transfer the steaks to a plate and cover loosely with foil to rest while you prepare the sauce.

Step 3: Make the Garlic Cream Sauce

1. In the same skillet, reduce the heat to medium and add 2 tablespoons of butter.
2. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Pour in the broth and bring to a simmer, scraping any browned bits from the bottom of the skillet.
4. Stir in the heavy cream and thyme, then cook for about 2-3 minutes until the sauce thickens slightly.
5. Add the Parmesan cheese, stirring until melted and smooth. Season with salt and pepper to taste.

Step 4: Serve

1. Place the rested steaks back into the skillet, spooning some of the garlic cream sauce over the top.
2. Serve warm, garnished with fresh parsley if desired.

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Tips and Tricks

• Choose a Good Steak Cut: Ribeye, filet mignon, or sirloin work best for this recipe. Look for steaks with good marbling for maximum flavor.
• Let the Steak Rest: Allowing the steak to rest after cooking helps retain its juices for a juicier bite.
• Customize the Sauce: Feel free to add a splash of white wine or a sprinkle of red pepper flakes for extra flavor.

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Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if the sauce has thickened.

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