JUICY STEAK WITH CREAMY GARLIC PERFECT

Imagine sinking your teeth into a perfectly seared steak, its juices mingling with a rich, velvety sauce bursting with garlic – that’s exactly what awaits you with this Juicy Steak With Creamy Garlic Sauce recipe, and trust me, you’re about to become a steakhouse star in your own kitchen!

Ingredients

For the Steaks:

• 2 (8-10 ounce) steaks (Ribeye, New York Strip, or Sirloin)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika

For the Creamy Garlic Sauce:

• 2 tablespoons butter
• 4 cloves garlic, minced
• 1/2 cup beef broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped (optional)
• Salt and pepper to taste

Let’s Talk Steak Selection

Okay, friend, let’s get real about the star of the show: the steak. You might be wondering, “Which cut is *the* one for this Juicy Steak With Creamy Garlic Sauce?” Honestly, it depends on your preference and budget.

• Ribeye: My personal favorite. It’s got fantastic marbling (those little flecks of fat), which translates to incredible flavor and tenderness. It’s definitely a splurge, but worth it in my book.
• New York Strip: A close second. This cut is leaner than ribeye but still packs a flavorful punch. It has a nice, firm texture.
• Sirloin: A more budget-friendly option. Sirloin can be a bit tougher than ribeye or New York strip, so it’s crucial not to overcook it. Marinades can also help tenderize it.

No matter which cut you choose, aim for steaks that are at least 1 inch thick. This helps prevent them from drying out during cooking.

Prepping for Steakhouse Success

Alright, let’s get prepped. Take your steaks out of the fridge about 30 minutes before cooking. This allows them to come closer to room temperature, which helps them cook more evenly. Pat them dry with paper towels – this is KEY! Removing excess moisture allows for a beautiful sear. Now, season generously with salt, pepper, garlic powder, and paprika. Don’t be shy! Seasoning is your best friend when it comes to flavor.

Step-by-Step Instructions

Sear the Steaks:

1. Heat olive oil and butter in a heavy-bottomed skillet (cast iron is ideal!) over medium-high heat until the butter is melted and the pan is shimmering. You want it HOT!
2. Carefully place the steaks in the hot skillet, making sure not to overcrowd the pan. You might need to cook them in batches.
3. Sear for 3-4 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to check the internal temperature.
   • Medium-Rare: 130-135°F
   • Medium: 135-145°F
   • Medium-Well: 145-155°F
   • Well-Done: 155°F+ (But please, don’t!)
4. Once the steaks are seared to your liking, remove them from the skillet and set aside to rest on a plate, tented loosely with foil. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Don’t skip this step!

Make the Creamy Garlic Sauce:

1. While the steaks are resting, reduce the heat to medium. Add butter to the same skillet (don’t wipe it out – all those browned bits are flavor gold!).
2. Once the butter is melted, add the minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic, or it will become bitter.
3. Pour in the beef broth and scrape up any browned bits from the bottom of the skillet. This is called deglazing, and it adds tons of flavor to the sauce.
4. Bring the mixture to a simmer and let it reduce slightly for a couple of minutes.
5. Stir in the heavy cream and Parmesan cheese. Reduce the heat to low and simmer for another 2-3 minutes, or until the sauce has thickened slightly.
6. Season with salt and pepper to taste. Stir in the fresh parsley, if using.

Serve it Up!

1. Spoon the creamy garlic sauce over the rested steaks.
2. Serve immediately and enjoy every single bite!

Secrets to the Perfect Sear (and Avoiding Disaster!)

Let’s be honest, searing a steak can be intimidating. Here are my top tips for achieving that beautiful, crusty sear without setting off the smoke alarm:

• Hot Pan is Key: This cannot be stressed enough. A hot pan is what creates that gorgeous sear. Be patient and let the pan heat up properly before adding the steaks.
• Don’t Overcrowd the Pan: Overcrowding lowers the temperature of the pan, resulting in steamed rather than seared steaks. Cook in batches if necessary.
• Resist the Urge to Move the Steaks: Once you’ve placed the steaks in the pan, leave them alone! Let them sear undisturbed for a few minutes before flipping.
• Use High Smoke Point Oil: Olive oil is great, but it has a relatively low smoke point. Consider using avocado oil or grapeseed oil, which have higher smoke points and are better suited for high-heat searing.

Level Up Your Steak Game

Want to take your Juicy Steak With Creamy Garlic Sauce to the next level? Here are a few ideas:

• Add Mushrooms: Sauté sliced mushrooms in the skillet after searing the steaks for an extra layer of flavor in the sauce.
• A Splash of Wine: Add a splash of dry red wine to the skillet after deglazing with beef broth for a richer, more complex sauce.
• Spice it Up: Add a pinch of red pepper flakes to the sauce for a little heat.

For a quick and easy appetizer that features similar flavors, consider making Garlic Butter Beef Bites. For something with an Asian twist, try Chinese Pepper Steak. If you are looking for an easy version, try the Slow Cooker Garlic Butter Beef Bites. If you love garlic butter, be sure to check out the Garlic Butter Steak recipe too. Need a side? Garlic Parmesan Pasta is the perfect complement.

Sides That Shine With Steak

A fantastic steak deserves equally fantastic sides. Here are some of my go-to pairings:

• Garlic Mashed Potatoes: Creamy, dreamy, and oh-so-garlicky.
• Roasted Asparagus: Simple, elegant, and adds a touch of freshness.
• Creamed Spinach: A classic steakhouse side that’s pure comfort food.
• Simple Green Salad: To balance out the richness of the steak and sauce.
• Mac and Cheese: Elevate the mac and cheese by using Gruyere or other flavorful cheeses.

Storage Tips

If you happen to have any leftovers (though I doubt it!), store the steak and sauce separately in airtight containers in the refrigerator. The steak is best reheated in a skillet over medium-low heat to prevent it from drying out. You can reheat the sauce in a saucepan over low heat, stirring occasionally.

Final Thoughts

Making a Juicy Steak With Creamy Garlic Sauce at home is totally achievable, even for beginner cooks. With a little practice and these tips, you’ll be impressing your family and friends with your steakhouse-worthy skills in no time. So go ahead, grab your favorite cut of steak, gather your ingredients, and get ready to create a truly unforgettable meal!