Ingredients
Scale
- 4 beef steaks (sirloin or ribeye)
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and black pepper to taste
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1/4 cup beef or chicken stock
- 1 tablespoon grated Parmesan cheese (optional)
- Fresh parsley (optional, for garnish)
Instructions
- Remove the steaks from the fridge and let them sit at room temperature for about 20 minutes. Season both sides with salt and black pepper.
- Heat olive oil in a skillet over medium-high heat. Add the steaks and cook for 4-5 minutes per side for medium-rare.
- Remove steaks from the pan and let them rest.
- In the same skillet, reduce heat to medium, add butter, and let it melt. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Pour in heavy cream and beef or chicken stock, stirring to combine. Let simmer for 3-5 minutes until the sauce thickens slightly. If desired, stir in Parmesan cheese.
- Return the steaks to the skillet and spoon the creamy garlic sauce over them. Let rest in the sauce for a couple of minutes. Garnish with fresh parsley if desired.
Notes
For a richer sauce, use high-quality heavy cream and fresh garlic. Slicing the steak against the grain will enhance tenderness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 130mg