Ingredients
Scale
- 2 (8-ounce) steaks (ribeye, New York strip, or sirloin)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Step 1: Pat the steaks dry with paper towels. Season generously with salt and pepper on both sides.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Once hot, add the steaks and cook for 3-4 minutes per side for medium-rare, or longer to your desired doneness. Use a meat thermometer to ensure accuracy (130-135°F for medium-rare).
- Step 3: Remove the steaks from the skillet and let them rest on a cutting board for 5-10 minutes, loosely tented with foil. This allows the juices to redistribute.
- Step 4: In the same skillet, add the minced garlic and cook for about 30 seconds, or until fragrant, being careful not to burn it.
- Step 5: Pour in the heavy cream and bring to a simmer. Reduce heat to low and cook for 2-3 minutes, or until the sauce slightly thickens.
- Step 6: Stir in the Parmesan cheese and chopped parsley. Taste and adjust seasoning with salt and pepper as needed.
- Step 7: Slice the rested steaks and serve immediately, drizzled with the creamy garlic sauce.
Notes
- Store leftover steak and sauce separately in airtight containers in the refrigerator for up to 3 days.
- Reheat gently in a microwave or skillet, avoiding overcooking which can dry out the steak.
- Serve the juicy steak with creamy garlic sauce over a bed of creamy mashed potatoes or a vibrant asparagus salad for a complete meal.
- For an extra burst of flavor, add a pinch of red pepper flakes to the garlic sauce while it simmers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American