Description
Succulent garlic cream steak delivers rich French culinary comfort on a plate. Creamy pan sauce and perfectly seared meat combine for an elegant dinner experience you’ll savor completely.
Ingredients
Scale
- 4 steaks (ribeye, sirloin, or filet mignon, 6-8 oz/170-226 g each)
- 4 cloves garlic, minced
- 4 tbsps unsalted butter
- 2 tbsps olive oil
- 1 cup (240 ml) heavy cream
- ¼ cup (25 g) grated Parmesan cheese
- ½ tsp fresh thyme leaves (or ¼ tsp dried thyme)
- 1 tsp Dijon mustard
- salt, to taste
- pepper, to taste
- fresh parsley, chopped (optional garnish)
- cracked black pepper (optional garnish)
Instructions
- Preparation: Pat beef cuts completely dry using paper towels, then generously season both surfaces with comprehensive spice blend to maximize flavor intensity.
- Searing: Heat heavy-bottomed skillet at high temperature, adding olive oil until surface radiates intense thermal energy. Carefully place meat cuts into pan, creating immediate caramelized crust through direct contact.
- Cooking: Execute precise cooking technique, maintaining 3-4 minutes per side to achieve desired doneness. During final moments, introduce butter for basting, generating rich glaze across protein surface.
- Resting: Transfer beef to designated resting platform, loosely covering with aluminum foil to preserve internal temperature and redistribute critical meat juices.
- Sauce Creation: Reduce skillet temperature to moderate setting, introducing minced garlic and allowing gentle aromatic development. Seamlessly incorporate heavy cream, Parmesan cheese, Dijon mustard, and thyme leaves, developing velvety sauce through controlled simmering.
- Finishing: Monitor sauce consistency, stirring periodically until mixture transforms into luxurious, slightly thickened cream coating. Calibrate seasoning with salt and pepper to ensure harmonious flavor profile.
- Plating: Arrange seared beef on serving dish, elegantly draping warm cream sauce across surface. Optionally garnish with freshly chopped parsley and cracked pepper, presenting immediately for optimal gastronomic experience.
Notes
- Ensure Dry Surface: Pat beef cuts completely dry with paper towels to achieve perfect sear and prevent steaming instead of browning.
- Control Pan Temperature: Use cast-iron or heavy skillet at high heat to create signature caramelized crust without burning meat’s exterior.
- Monitor Cooking Time: Use meat thermometer for precise doneness – 125°F for rare, 135°F for medium-rare, preventing overcooking and maintaining juiciness.
- Rest Meat Properly: Allow steak to rest 5-7 minutes after cooking, letting internal juices redistribute for maximum tenderness and flavor retention.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 3
- Calories: 660
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 52 g
- Saturated Fat: 30 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 44 g
- Cholesterol: 160 mg