Juicy Steak with Creamy Garlic Sauce
Properly seared steak with a garlic cream sauce that's absolutely to die for – ready in 30 minutes!
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Servings: 2
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
Instructions
- Pat the steaks proper dry with kitchen roll. Rub with olive oil and season both sides loads with salt and pepper.
- 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!
- Take steaks out, stick them on a plate, and cover loosely with foil.
- Turn heat down to medium. Bung in the garlic and cook 30 seconds till it smells gorgeous.
- Pour in the stock and scrape up all those brown bits stuck to the pan.
- Add the cream and let it bubble for 2-3 minutes till it thickens up a bit.
- Chuck in the Parmesan, mustard, and chilli flakes if using. Stir till the cheese melts.
- Squeeze in the lemon juice and give it a stir.
- 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.
- 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.