Prep time: 10 mins | Cook time: 15 mins | Servings: 2–4
Ingredients
- The Meat: 1.5 lbs steak (sirloin, New York strip, or ribeye), sliced into medallions or thick strips.
- The Sear: 2 tbsp olive oil and 1 tbsp butter.
- The Garlic Sauce:
- 1 cup heavy cream.
- 4–5 cloves garlic, minced.
- 1/4 cup beef broth or dry white wine.
- 1/2 cup grated Parmesan cheese.
- Seasoning: Salt and cracked black pepper to taste.
- Garnish: Fresh chopped parsley.
Instructions
- Season: Pat the steak dry with paper towels and season both sides generously with salt and black pepper.
- Sear: Heat olive oil and butter in a large skillet over medium-high heat. Once shimmering, add the steak. Sear for 3–5 minutes per side until you reach your desired level of doneness. Remove steak from the pan and let it rest on a plate.
- Aromatics: In the same skillet, lower the heat to medium. Add the minced garlic and cook for 1 minute until fragrant, scraping up any browned bits from the steak.
- Deglaze & Simmer: Pour in the beef broth (or wine) to deglaze the pan. Stir in the heavy cream and bring to a gentle simmer.
- Thicken: Stir in the Parmesan cheese. Continue to simmer for 2–3 minutes until the sauce thickens enough to coat the back of a spoon.
- Combine: Return the steak and any accumulated juices to the skillet, spooning the creamy sauce over the meat.
- Serve: Garnish with plenty of fresh parsley and serve immediately while the sauce is silky and warm.