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Juicy Steak with Creamy Garlic Sauce, a delicious featured image showcasing a perfectly cooked steak smothered in rich, homemade garlic sauce.

Juicy Steak with Creamy Garlic Sauce Ultimate

Indulge in a perfectly seared steak, cooked to your desired doneness, and smothered in a rich and creamy garlic sauce. This recipe provides a foolproof method for achieving restaurant-quality results at home, focusing on proper searing, resting, and sauce preparation techniques.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • Salt and freshly ground black pepper, to taste
  • Optional: Fresh thyme or rosemary sprigs
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1/4 cup dry white wine such as Sauvignon Blanc or Pinot Grigio
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • Optional: 1 teaspoon lemon juice, for brightness

Equipment

  • Heavy-bottomed skillet (cast iron preferred)
  • Meat Thermometer
  • cutting board
  • paper towels
  • foil
  • spatula
  • knife
  • Measuring spoons
  • Measuring cups

Method
 

  1. Pat the steaks dry with paper towels and season generously with salt and pepper on both sides. Allow the steaks to sit at room temperature for at least 30 minutes.
  2. Heat olive oil and butter in a heavy-bottomed skillet over medium-high heat until the butter is melted and the pan is shimmering. Carefully place the steaks in the hot pan, being careful not to overcrowd it. Sear for 3-4 minutes per side for medium-rare, adjusting cooking time based on your desired doneness and the thickness of the steaks. If using herbs, add them to the pan during the last minute of cooking.
  3. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C); for medium, 135-145°F (57-63°C); for medium-well, 145-155°F (63-68°C); and for well-done, 155°F (68°C) and above.
  4. Remove the steaks from the pan and place them on a cutting board. Tent loosely with foil and let them rest for at least 10 minutes.
  5. While the steaks are resting, melt the butter in the same skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
  6. Pour in the white wine and deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce by half, about 2-3 minutes.
  7. Stir in the heavy cream and Parmesan cheese. Bring to a simmer and cook for 3-5 minutes, or until the sauce has thickened slightly.
  8. Stir in the chopped parsley and lemon juice (if using). Season with salt and pepper to taste.
  9. Slice the steaks against the grain and serve immediately, spooning the creamy garlic sauce over the top.

Notes

For best results, use high-quality steaks with good marbling. Resting the steak is crucial for juicy results, so don't skip this step! Adjust the amount of garlic and lemon juice in the sauce to your liking. You can also add a pinch of red pepper flakes for a touch of heat. Store leftover sauce in an airtight container in the refrigerator for up to 3 days.