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Juicy Steak with Creamy Garlic Sauce

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Properly seared steak with a garlic cream sauce that's absolutely to die for – ready in 30 minutes!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 ribeye or sirloin steaks 8oz/225g each
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • Salt and black pepper
  • 4 garlic cloves minced
  • ½ cup 120ml double cream
  • ¼ cup 60ml beef stock
  • ¼ cup 25g Parmesan, grated
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • ¼ teaspoon chilli flakes optional
  • Fresh parsley chopped

Method
 

  1. Pat the steaks proper dry with kitchen roll. Rub with olive oil and season both sides loads with salt and pepper.
  2. Get a large pan on medium-high heat. Chuck in the butter. When it's sizzling, lay the steaks in and cook 3-4 minutes each side for medium-rare. Don't move them about!
  3. Take steaks out, stick them on a plate, and cover loosely with foil.
  4. Turn heat down to medium. Bung in the garlic and cook 30 seconds till it smells gorgeous.
  5. Pour in the stock and scrape up all those brown bits stuck to the pan.
  6. Add the cream and let it bubble for 2-3 minutes till it thickens up a bit.
  7. Chuck in the Parmesan, mustard, and chilli flakes if using. Stir till the cheese melts.
  8. Squeeze in the lemon juice and give it a stir.
  9. Put the steaks back in with any juices from the plate. Spoon sauce over them and let them warm through for a minute or two.
  10. Scatter parsley on top and serve with loads of that sauce!

Notes

  • Dry those steaks properly – makes all the difference.
  • Room temperature is best – take them out 30 mins before.
  • Leave them alone while cooking – that's how you get the crust.
  • Get a thermometer – 52°C rare, 57°C medium-rare, 63°C medium.
  • Let them rest – 5 minutes minimum.
  • Scrape those pan bits – that's where the flavour is.
  • Watch that garlic – burns dead quick.
  • Don't boil the cream – keep it gentle.
  • Lemon in last – keeps it fresh.
  • Leftovers keep 3 days – reheat gently.

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