Step-by-Step Instructions
Preheat and Season:
Pat the steaks dry with paper towels. Season both sides with salt and pepper, pressing in the seasoning so it sticks. Let the steaks rest at room temperature for fifteen minutes to ensure even cooking.
Sear the Steaks:
Heat olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and sizzling, add the steaks. Cook for three to four minutes per side for medium-rare. Adjust time for your preferred doneness. Carefully flip only once to get a deep brown crust. Remove steaks onto a warm plate and tent loosely with foil to keep juicy.
Make the Garlic Base:
In the same skillet, turn the heat down to medium-low. Add minced garlic. Let it gently cook and bubble for about thirty seconds, stirring constantly, until the aroma is intense but not browned.
Simmer the Creamy Sauce:
Still over medium-low heat, pour in the heavy cream and stock. Stir with a wooden spoon to lift up any browned bits (these equal flavor). Add Dijon mustard, thyme, more salt, and pepper. Whisk gently so the sauce becomes smooth and starts to thicken. Simmer for three to four minutes until it coats the back of a spoon.
Finish Together:
Return the rested steaks and any juices back to the skillet. Spoon the sauce all over the steaks and let them heat through together for one to two minutes. This melds the flavors. Remove from heat.
Serve and Garnish:
Transfer steaks to plates. Pour any remaining sauce on top. Scatter with chopped fresh parsley for a pop of color and freshness.
You Must Know
- Packed with satisfying protein
- The creamy sauce is ideal for serving over potatoes or rice
- Steak juices blend with sauce for deeper flavor
Steak is my dinnertime weakness, especially when paired with garlic. This sauce reminds me of Sunday family dinners where my dad would claim the pan and cook his famous steak, always extra saucy, and we'd crowd around the table inhaling that irresistible smell.
Storage Tips
Leftovers keep well in an airtight container for up to three days. Let the steak cool before refrigerating. For best results, gently reheat in a skillet over low heat with a splash of cream to revive the sauce. Avoid microwaving the steak if you can, since it may toughen the meat.
Ingredient Substitutions
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