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Few dishes satisfy like a perfectly seared steak, and this recipe takes it up a notch with a luxurious creamy garlic sauce. It’s a restaurant-quality meal made simple at home, combining rich, tender beef with a velvety, flavorful sauce. Ideal for special occasions or an elevated weeknight dinner, this dish proves that indulgence can be both quick and unforgettable.
ORIGIN AND CULTURAL SIGNIFICANCE
Steak has long been a staple in global cuisines, with each culture adding its own signature flavor. The concept of pairing beef with cream-based sauces has French culinary roots—think steak au poivre or steak Diane—where pan sauces made from drippings, cream, and aromatics elevate humble cuts into gourmet fare. This version, with garlic and thyme, blends classic European technique with bold, comforting flavors beloved across American kitchens.
INGREDIENTS QUANTITY
For the Steak:
4 beef steaks (sirloin or ribeye)
2 tablespoons olive oil
2 tablespoons butter
Salt and black pepper to taste
For the Creamy Garlic Sauce:
3 garlic cloves, minced
1 cup heavy cream
1/4 cup beef or chicken stock
1 teaspoon Dijon mustard
1/2 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
OPTIONAL ADDITIONS
Sautéed mushrooms: Add for a deep umami boost
Red pepper flakes: For a touch of heat
Shallots: Finely chopped and sautéed with the garlic for added depth
Grated parmesan: Stir into the sauce for richness
Splash of white wine: Deglaze the pan before adding cream for extra flavor
TIPS FOR SUCCESS
Room temperature steaks: Let steaks sit out for 20–30 minutes before cooking for even searing
Don’t overcrowd the pan: Sear in batches if needed to avoid steaming
Rest your meat: Let steaks rest after searing to retain juices
Use heavy cream: Avoid milk or light cream—they may curdle or not thicken properly
Deglaze the pan: Loosen browned bits after cooking the steak to enrich the sauce
INSTRUCTIONS
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