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Juicy Steak with Creamy Garlic Sauce: A Culinary Delight

There’s nothing quite as satisfying as a perfectly cooked steak topped with a rich, velvety garlic sauce. Whether you’re cooking for a special occasion or just craving a comforting meal, this dish combines the savory flavors of a juicy steak with a luxurious, creamy sauce that will leave you craving more. Follow this step-by-step guide to make a restaurant-quality steak at home.

Ingredients

For the Steak:

2 thick-cut ribeye or sirloin steaks (about 1–1.5 inches thick)
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste
1 teaspoon smoked paprika (optional, for extra flavor)

For the Creamy Garlic Sauce:

3 tablespoons butter
4 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
1 teaspoon Dijon mustard
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Step 1: Preparing the Steak

Bring to room temperature: Remove your steaks from the refrigerator at least 30 minutes before cooking. This ensures even cooking.
Season generously: Rub both sides of the steak with olive oil, salt, black pepper, and smoked paprika if using. Massage the seasoning into the meat to enhance flavor.

Step 2: Cooking the Steak

Preheat the pan: Use a heavy skillet, preferably cast iron, and heat it over medium-high heat until very hot.
Sear the steak: Place the steaks in the hot skillet. Avoid overcrowding the pan. Sear for 3–4 minutes on each side for medium-rare, adjusting time for your preferred doneness.
Check doneness: Use a meat thermometer—130°F (54°C) for medium-rare, 140°F (60°C) for medium.
Rest the steaks: Transfer the steaks to a plate and cover loosely with foil. Let them rest for 5–10 minutes to lock in juices.