Name: Garlic Cream Steak: The Ultimate Recipe for a Delicious Dinner
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 (8-10 ounce) Ribeye or New York Strip steaks, about 1-inch thick; 2 tablespoons olive oil; 1 tablespoon butter; 1 teaspoon salt, or to taste; 1/2 teaspoon black pepper, freshly ground, or to taste; 1 clove garlic, minced; 1 sprig fresh rosemary (optional); 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 beef broth; 1 tablespoon Dijon mustard; 1 tablespoon Worcestershire sauce; 1/4 cup grated Parmesan cheese; 1/4 teaspoon salt, or to taste; 1/4 teaspoon black pepper, freshly ground, or to taste; 2 tablespoons chopped fresh parsley, for garnish

Garlic Cream Steak: Prepare to indulge in a culinary experience that will redefine your definition of steak perfection! Imagine sinking your teeth into a perfectly seared steak, its rich, savory flavors enhanced by a luscious, creamy garlic sauce that clings to every morsel. This isn't just dinner; it's an event.

While the exact origins of Garlic Cream Steak are debated, the combination of garlic and cream has been a staple in European cuisine for centuries. From classic French sauces to rustic Italian dishes, the pairing is a testament to its timeless appeal. It's a flavor profile that speaks to comfort and sophistication, all at once.

What makes this dish so irresistible? It's the symphony of textures and tastes. The tender, juicy steak provides a satisfying bite, while the creamy garlic sauce adds a velvety smoothness that melts in your mouth. The garlic, of course, is the star, lending its pungent aroma and savory depth to the dish. People adore this recipe because it's surprisingly easy to make, yet delivers restaurant-quality results. Whether you're looking to impress guests or simply treat yourself to a special meal, this Garlic Cream Steak recipe is guaranteed to become a new favorite. Get ready to elevate your steak game!

Ingredients:

For the Steaks:

2 (8-10 ounce) Ribeye or New York Strip steaks, about 1-inch thick
2 tablespoons olive oil
1 tablespoon butter
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, freshly ground, or to taste
1 clove garlic, minced
1 sprig fresh rosemary (optional)

For the Garlic Cream Sauce:

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 beef broth
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/4 cup grated Parmesan cheese
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, freshly ground, or to taste
2 tablespoons chopped fresh parsley, for garnish

Preparing the Steaks:

Prepare the Steaks: Take the steaks out of the refrigerator about 30 minutes before cooking. This allows them to come to room temperature, which helps them cook more evenly. Pat the steaks dry with paper towels. This is crucial for getting a good sear.
Season the Steaks: Generously season both sides of the steaks with salt and pepper. Don't be shy with the seasoning! It's what gives the steak its flavor. Make sure to press the salt and pepper into the meat.
Heat the Pan: Place a heavy-bottomed skillet (cast iron is ideal) over medium-high heat. Add the olive oil and butter. Let the pan heat up until the oil is shimmering and the butter is melted and just starting to brown. This is important for getting a good sear.

Cooking the Steaks:

Sear the Steaks: Carefully place the steaks in the hot pan, making sure not to overcrowd it. If your pan is too small, cook the steaks in batches. Sear the steaks for 3-4 minutes per side for medium-rare, or longer for your desired level of doneness. Avoid moving the steaks around while they are searing to ensure a good crust forms.
Add Aromatics: In the last minute of cooking, add the minced garlic and rosemary sprig (if using) to the pan. Tilt the pan and use a spoon to baste the steaks with the garlic-infused butter. This adds extra flavor and aroma.
Check for Doneness: Use a meat thermometer to check the internal temperature of the steaks. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 135-145°F (57-63°C). For medium-well, aim for 145-155°F (63-68°C). For well-done, aim for 155°F (68°C) and above. Remember that the steak will continue to cook slightly after you remove it from the pan.
Rest the Steaks: Remove the steaks from the pan and place them on a plate or cutting board. Tent them loosely with foil and let them rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Don't skip this step!

Making the Garlic Cream Sauce:

Sauté the Garlic: While the steaks are resting, melt the butter in the same skillet you used to cook the steaks (don't wipe it out!). Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic, as it will become bitter.
Deglaze the Pan: Pour in the white wine and scrape up any browned bits from the bottom of the pan. This is where a lot of flavor is hiding! Let the wine simmer for 2-3 minutes, or until it has reduced slightly.
Add Cream and Broth: Pour in the heavy cream and beef broth. Bring the mixture to a simmer and let it cook for 5-7 minutes, or until the sauce has thickened slightly.
Stir in Seasonings: Stir in the Dijon mustard, Worcestershire sauce, Parmesan cheese, salt, and pepper. Taste and adjust the seasonings as needed. The sauce should be rich, creamy, and flavorful.
Simmer and Thicken: Continue to simmer the sauce for another 2-3 minutes, or until it reaches your desired consistency. If the sauce is too thick, add a splash of beef broth or cream to thin it out. If it's too thin, continue to simmer it until it thickens.

Serving:

Slice the Steaks: Slice the rested steaks against the grain into 1/4-inch thick slices. This makes them easier to eat and more tender.
Serve: Arrange the sliced steaks on plates and spoon the garlic cream sauce generously over the top.
Garnish: Garnish with chopped fresh parsley.
Enjoy: Serve immediately and enjoy! This dish pairs well with mashed potatoes, roasted vegetables, or a simple salad.

Tips for the Perfect Garlic Cream Steak:

Choose the Right Cut of Steak: Ribeye and New York Strip are excellent choices for this recipe because they are well-marbled and flavorful. However, you can also use other cuts like sirloin or filet mignon.
Don't Overcook the Steak: The key to a tender and juicy steak is to avoid overcooking it. Use a meat thermometer to ensure that you cook the steak to your desired level of doneness.
Let the Steak Rest: Resting the steak is crucial for allowing the juices to redistribute throughout the meat. This results in a more tender and flavorful steak.
Use Fresh Garlic: Fresh garlic has a much more intense flavor than garlic powder. Use fresh garlic for the best results.
Don't Burn the Garlic: Be careful not to burn the garlic when making the sauce, as it will become bitter. Sauté the garlic over medium-low heat until it is fragrant.
Adjust the Seasonings: Taste the sauce and adjust the seasonings as needed. You may need to add more salt, pepper, or Parmesan cheese to achieve your desired flavor.
Make it Ahead: You can make the garlic cream sauce ahead of time and store it in the refrigerator for up to 3 days. Reheat the sauce gently before serving.
Add Mushrooms: For an even richer and more flavorful sauce, add sliced mushrooms to the pan along with the garlic. Sauté the mushrooms until they are tender and browned before adding the white wine.
Spice it Up: Add a pinch of red pepper flakes to the sauce for a little bit of heat.
Serve with Sides: This dish pairs well with a variety of sides, such as mashed potatoes, roasted vegetables, rice, or pasta.

Variations:

Garlic Herb Cream Steak: Add fresh herbs like thyme, oregano, or basil to the sauce for a more complex flavor.
Mushroom Garlic Cream Steak: Sauté sliced mushrooms in the pan before adding the garlic for a richer, earthier sauce.
Spicy Garlic Cream Steak: Add a pinch of red pepper flakes to the sauce for a little bit of heat.
Cognac Garlic Cream Steak: Substitute the white wine with cognac for a more sophisticated flavor.

Conclusion:

This Garlic Cream Steak recipe isn't just another steak dinner; it's an experience. The rich, garlicky cream sauce elevates a simple cut of steak into something truly special, a restaurant-quality meal you can easily create in your own kitchen. The combination of tender, perfectly seared steak and the luscious, flavorful sauce is simply irresistible. I promise, once you taste it, you'll understand why I'm so excited to share this recipe with you. But what truly makes this recipe a must-try? It's the simplicity. Despite its impressive flavor profile, the Garlic Cream Steak requires minimal ingredients and straightforward steps. Even if you're not a seasoned chef, you can confidently whip up this dish and impress your family and friends. It's the perfect balance of ease and elegance, making it ideal for a weeknight dinner or a special occasion. And the best part? It's incredibly versatile! While I've outlined my favorite method, feel free to experiment and make it your own.

Serving Suggestions and Variations:

* Classic Pairing: Serve the Garlic Cream Steak with a side of creamy mashed potatoes and steamed asparagus for a classic and comforting meal. The potatoes will soak up all that delicious sauce! * Mediterranean Twist: For a lighter option, try serving it with a Greek salad and some crusty bread for dipping. The fresh flavors of the salad will complement the richness of the steak. * Pasta Perfection: Toss the steak and sauce with your favorite pasta for a decadent and satisfying pasta dish. Fettuccine or linguine work particularly well. * Vegetable Medley: Roast a medley of vegetables like bell peppers, zucchini, and onions to serve alongside the steak. The sweetness of the roasted vegetables will balance the savory flavors of the dish. * Spice it Up: Add a pinch of red pepper flakes to the sauce for a little kick. * Herb Infusion: Experiment with different herbs in the sauce. Thyme, rosemary, or even a touch of sage can add a unique flavor dimension. * Wine Pairing: A medium-bodied red wine, such as a Merlot or Cabernet Sauvignon, pairs beautifully with the richness of the Garlic Cream Steak. I truly believe that this Garlic Cream Steak will become a staple in your recipe repertoire. It's a dish that's guaranteed to impress, whether you're cooking for yourself, your family, or a crowd. The creamy garlic sauce is the star, transforming an ordinary steak into an extraordinary culinary experience. So, what are you waiting for? Grab your ingredients, fire up your stove, and get ready to create a truly unforgettable meal. I'm confident that you'll love this recipe as much as I do. And most importantly, I'd love to hear about your experience! Once you've tried this Garlic Cream Steak, please come back and share your thoughts in the comments below. Let me know what variations you tried, what sides you served it with, and how much you enjoyed it. Your feedback is invaluable and helps me continue to create recipes that you'll love. Happy cooking!